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Terre Exotique

Kampot Pepper PGI Red by Terre Exotique | Additive-Free | From Cambodia

8.8 oz

$67.00
Size

Words from The French Pantry

We chose the Red Kampot pepper for its rare and remarkable character. Red Kampot is the same Piper nigrum as the Black variety, but harvested at full maturity, when the berries have turned crimson on the vine.

Its fruity and floral aromas—notes of vanilla, candied citrus, Morello cherry and Bourbon vanilla—pair beautifully with fish, shellfish, poultry and white meats, as well as with sweet preparations such as compotes, apples and pears.

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 packaging shields 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.

Red Kampot is picked at peak ripeness, dipped in boiling water and then in an ice-cold bath immediately after harvest, before being dried for several days in shade and sunlight. This process preserves the deep red color of the berries and develops the pepper's complex aromas. It is the quintessence of pepper—both fiery on the palate and remarkably aromatic.

 

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.

Red Kampot pepper is harvested when the berries reach full maturity on the vine, after the green and black stages. After picking, the berries are dipped in boiling water, then in an ice-cold bath, before being dried for several days in shade and sunlight. This process preserves the deep red color and develops the pepper's signature aromas of vanilla, candied citrus, Morello cherry, and Bourbon vanilla. Red Kampot is rated fiery on Terre Exotique's spice intensity scale and considered the quintessence of pepper, combining the captivating aromas of ripe grains with the intensity of black pepper. It pairs beautifully with fish, shellfish, poultry, white meats, and sweet preparations such as compotes, apples and pears.

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 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.

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

Ingredients

Piper nigrum.
Possible traces of : celery, sesame, mustard, nuts.

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