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Terre Exotique

Kampot Pepper PGI Black by Terre Exotique (2.5 oz) | Additive-Free | From Cambodia

2.5 oz

$17.00

Words from The French Pantry

I chose the Black Kampot pepper because it is commonly known as the best spice in the world.

The company collaborates with farmers to protect natural habitats and guarantee sustainable earnings for local communities. Spices are meticulously packaged in tins or glass jars, completely avoiding plastic.

The metal tins shield the spices from sunlight, preserving their flavors and aromas, ensuring they remain fresh for an extended period.

As a leader in the French market, Terre Exotique stands out for its commitment to sustainability, superior quality, and innovative offerings in the gourmet food sector.

Black Kampot pepper, in particular, is hand picked when the berries are nearly ripe, following the green and preceding the red and white varieties. These berries are then dried in the sun, retaining their outer layer and a clearly defined core.

Possible traces of allergens : celery, sesame, mustard, nuts

Words from Terre Exotique

Piper Nigrum is a creeper and can grow up to four metres high, using stakes to grow. In Cambodia, it grows in the provinces of Kampot and Kep, in the South, along the coast. Kampot pepper flourishes with the humidity of the tropical climate and the hot temperatures.

Kampot black pepper has a distinctive fruity, balsamic and empyreumatic aromatic footprint (grilled and roasted notes), and is surprisingly complex. It releases notes of menthol and cocoa. It is fairly strong, rated 5 on a scale of 7 releasing ardent and intense aromas. Be careful not to cook Kampot black pepper too long or it will become bitter.

PGI (Protected Geographical Indication) is a guarantee of quality which promotes a geographical region’s expertise and protects its production. Kampot pepper, which thrives in the climate of Southern Cambodia, also benefits from expert craftsmanship. The farmers harvest the drupes from the creepers by hand at heights of up to four meters. The peppercorns are then sorted by hand and dried in the sun before being graded by expert hands. In 2009 Kampot pepper became the first Cambodian product to gain PGI status. Indeed, the Cambodian farmers were helped by the French Union of Espelette chilli pepper farmers, to obtain the PGI with the AFD (French Development Agency). PGI status increased Kampot pepper farmers’ earnings tenfold.