Organic Kampot Black Peppercorns, whole, PGI

Product description

Organic Kampot pepper from the southern Kampot region of Cambodia is one of the most characterful black pepper specialties and is highly regarded worldwide by fine food retailers, chefs and spice manufacturers. The whole, dense peppercorns are ideal for use in bulk by professional users.

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

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

Origin

This pepper comes from the protected growing region of Kampot in the south of Cambodia near the Gulf of Thailand. Hot, humid weather, 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 on small family farms according to organic standards and tended by hand. The still-green berries are harvested, sun-dried and naturally ferment into black peppercorns. They are then carefully hand-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 industrially dried, which can flatten its aroma. Kampot pepper is strictly limited to the Kampot region, is tended manually and traditionally sun-dried, resulting in a complex flavour with a clearly identifiable origin and its own distinctive taste profile.

Taste & aroma

Black Kampot pepper delivers a strong 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 particularly intense when freshly ground and lend dishes a distinctive depth.

Suggested uses

• Freshly ground seasoning of 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, fine food retail and spice manufacturers.

Product specification

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