Kampot Pepper, Black Whole - 1kg

Origin of Black Kampot Pepper

Kampot pepper, considered the "King of Pepper", is highly regarded for its complex and sharp flavors. For this reason, it is highly sought after by European chefs, and connoisseurs actively seek it out. Since the mid-20th century, it has been served in renowned restaurants throughout France. The pepper plantations thrive in ideal growing conditions in Kampot, situated between the sea and the mountains on the southeastern coast of Cambodia. The rich minerals in the soil, abundant rainfall and sunshine, along with the traditional farming methods employed by the farmers, result in exceptional pepper. Kampot pepper farmers rely on generations of experience to cultivate pepper without the use of fertilizers. Each pepper berry is hand-picked to ensure complete control over the best harvesting time, a practice that applies to white and red Kampot pepper as well. In the 1990s, after the reign of the Khmer Rouge, farmers began replanting Kampot pepper, and today, the industry in Kampot is revitalizing pepper production. Chefs and connoisseurs are rediscovering the amazing taste of the famous Kampot pepper.

Taste of Black Kampot Pepper

It has a spicy yet delicate aroma with a subtle note. The taste begins with a mild spiciness that transitions into a gentle heat.

Usage in the Kitchen

It pairs well with beef, game, lamb, tomato salad, salad dressings, and especially dark sauces. Kampot pepper is too precious to be overcooked. Grind it fresh on your dishes using a spice mill. Order black Kampot pepper online from Eder Gewürze. You will continuously discover new inspirations for indulgence.

Recipe Suggestion

Intoxicated Grilled Spice Steak

1/4 cup whiskey
2 tablespoons Eder Gewürze brown sugar
1 tablespoon Eder Gewürze brown mustard powder
3 finely chopped garlic cloves
1 teaspoon Eder Gewürze onion granules
1/2 teaspoon Eder Gewürze fine sea salt
1/4 teaspoon freshly ground black Kampot pepper from Eder Gewürze
4 pork steaks

In a small pan, mix whiskey, brown sugar, brown mustard powder, and garlic slices. Heat briefly, then reduce the heat and simmer covered until the sauce slightly thickens. Sprinkle onion granules over the steak. Grill the steak on each side and let it rest slightly before serving. Season the steaks with salt and freshly ground Kampot pepper and serve.