Organic black Kampot pepper, whole peppercorns, PGI, bulk

Product description

Organic Kampot pepper from the southern Kampot region of Cambodia is one of the most characterful black pepper specialties and is valued worldwide by fine food retailers, professional kitchens and spice blenders. The whole, dense peppercorns are ideal in bulk packs for professional users.

Thanks to the tropical climate and nutrient-rich clay soils, this organic black pepper develops a complex aroma with a strong yet well-balanced heat. Organic cultivation, hand harvesting, sun drying and the protected geographical indication (PGI) ensure consistently high Biova quality.

In the kitchen, Kampot pepper shows its full potential when freshly ground or crushed in a mortar, allowing the essential oils to unfold optimally. It pairs well with meat, vegetables, sauces and stews, and is ideal for creative spice blends and for use as whole peppercorns in mills for table and foodservice.

Origin

This pepper comes from the protected growing region of Kampot in southern Cambodia, close to the Gulf of Thailand. Hot, humid conditions, regular rainfall and heavy clay soils shape its typical aroma profile and make Kampot pepper a clearly defined origin specialty.

Cultivation / production / harvest

The vines are grown by smallholder farmers following organic standards and tended by hand. The still green berries are harvested, sun-dried and naturally ferment into black peppercorns. They are then carefully sorted before being packed by Biova in bulk for professional use.

Special features

Unlike standard pepper, this organic Kampot pepper offers a clearly defined origin with PGI protection and strictly controlled quality standards. Traditional cultivation, sun drying and hand selection result in particularly dense, aromatic peppercorns, which Biova supplies in practical large packs for professional users.

Differences in origin and processing

Conventional black pepper often comes from mixed origins and is dried industrially, which can flatten the aroma. Kampot pepper is strictly limited to the Kampot region, tended manually and traditionally sun-dried, creating a complex, clearly attributable origin character with a distinctive flavour profile.

Taste & aroma

Black Kampot pepper delivers a powerful yet balanced heat that does not overpower dishes. On the nose and palate it reveals warm, spicy notes with hints of mint, eucalyptus and subtle resinous nuances, which are especially intense when freshly ground and give dishes a distinctive depth.

Suggested uses

• Freshly ground seasoning for beef, lamb, game, poultry and vegetables just before serving.
• Seasoning stocks, sauces, stews and braises where the pepper can cook for a long time.
• Use of whole peppercorns in mills, marinades and spice blends for foodservice, delicatessens and spice manufacturers.

Product specification

• Country of origin: Cambodia
• Grading: whole peppercorns (chunks / whole)
• Colour: black
• Quality: organic, PGI, bulk
• Weight per unit: approx. 1.05 kg
• Brand: Biova