Organic Kampot Pepper | PGI* | fermented | whole

What is it about / Product description

Organic Kampot pepper is a rare gourmet spice from Cambodia with Protected Geographical Indication (PGI). The whole black peppercorns are carefully fermented, developing a juicy-soft, slightly chunky texture. Within Biova’s spice range, this specialty stands for intense heat, aromatic depth and certified organic quality.

Gentle fermentation creates a complex interplay of aromas with peppery heat, earthy notes and subtle fruitiness. Biova relies on strictly controlled origin, hand-selected batches and consistent quality controls so that you receive consistently high-quality bulk goods. The practical 1.05 kg unit is ideal for gastronomy, delicatessen production and artisan manufacturers.

In the kitchen, fermented organic Kampot pepper is particularly suitable as a finishing pepper for dishes where the aroma takes center stage. The soft pepper chunks can be crumbled without a mill directly over steaks, fish, vegetables or salads, or coarsely crushed in a mortar. This allows you to bring out the full, fresh aroma of this special pepper in a targeted and controlled way.

Origin

The pepper comes from the Kampot region in Cambodia, known for its tropical climate and mineral-rich soils. These conditions promote slow growth of the vines and pronounced aroma development. The Protected Geographical Indication (PGI) stands for clearly defined origin and strictly monitored quality.

Cultivation / Production / Harvest

The pepper vines are cultivated in mixed crops according to organic standards and harvested by hand once the berries have reached their optimal degree of ripeness. After harvesting, the fresh corns are cleaned, fermented and then gently dried. Finally, the whole black pepper chunks are packed as bulk goods in 1.05 kg units for professional users.

Special features

Fermentation gives the peppercorns their characteristic softness and intense, almost juicy mouthfeel. Unlike classic black pepper, the chunks can be used without a mill and crushed directly. The combination of organic quality, PGI origin and fermented processing makes this Biova specialty particularly attractive for demanding kitchens.

Differences in origin and processing

Compared to standard pepper from mass cultivation, Kampot pepper is characterized by limited harvest quantities and strictly controlled growing conditions. The additional fermentation intensifies the natural aromas and provides milder yet longer-lasting heat. The result is a pepper that clearly differs from conventionally dried, hard peppercorns.

Taste & aroma

Sensory-wise, the fermented pepper shows a warm, robust heat with notes of earth, wood and a subtle fruitiness. On the nose, it unfolds intense, spicy aromas with hints of smoky notes and dried herbs. On the palate, it appears full-bodied, rounded and long-lasting without being intrusive.

Possible applications

• Crush as a finishing pepper for steaks, fish fillets and grilled vegetables directly before serving.
• Add shortly before plating to refine creamy sauces, risotto or pasta dishes.
• Use as an aromatic highlight in gourmet burgers, carpaccio or burrata salads.

Product specification

• Country of origin: Cambodia (Kampot region, PGI)
• Grain size: chunks / whole
• Color: black
• Weight per unit: 1.05 kg bulk goods
• Unit: kg, loose goods for further processing