Organic Kampot pepper | PGI* | whole | black

What is it about / Product description

Organic Kampot pepper from the southern Kampot region in Cambodia is among the most characterful pepper varieties in the world. The whole black peppercorns are dense, uniform and carefully hand-selected, making them ideal for delicatessen products, spice manufacturers and fine dining. In the practical Biova bulk unit, a reliable quantity is available for professional use.

Thanks to the tropical climate and nutrient-rich clay soils, this black organic pepper develops a complex aroma with a strong yet harmonious heat. Cultivation is organic, without synthetic pesticides or chemical fertilizers, the berries are harvested by hand and gently sun-dried. The protected geographical indication (PGI) and strict selection 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 fully unfold. It pairs well with meat dishes, aromatic sauces, stews and creative spice blends, and is equally suitable for pepper mills on the table. Thanks to the whole corns in bulk, it is particularly interesting for gastronomy, large-scale consumers and ambitious home cooks.

Origin

The pepper comes from the protected growing region of Kampot in the south of Cambodia, near the Gulf of Thailand. The hot and humid climate with regular rainfall and heavy clay soils offers ideal conditions for pepper cultivation. The PGI designation guarantees regional origin and traditional management by smallholder farms.

Cultivation / Production / Harvest

The pepper vines are cultivated on small-structured farms according to organic guidelines and tended by hand. The still green berries are harvested and dried on mats in the sun, where they turn black through natural fermentation. The corns are then hand-sorted and filled as whole peppercorns into Biova bulk units.

Special features

Unlike standard pepper, this is an organic pepper with clearly defined origin and protected geographical indication. Traditional cultivation, gentle sun-drying and careful hand selection result in particularly dense, aromatic corns. For professional users, Biova offers an economical bulk product with reproducible quality.

Differences in origin and processing

Conventional black pepper often comes from various regions and farming systems, whereas Kampot pepper is strictly limited to the Kampot region. The vines are tended manually, and drying takes place traditionally in the sun instead of in industrial dryers. This traditional processing shapes the complex aroma profile with a clear regional character.

Taste & aroma

Black Kampot pepper shows a strong yet well-balanced heat that does not overpower dishes. On the nose it develops warm, spicy notes with hints of mint, eucalyptus and slightly resinous nuances. When ground, fresh, essential aromas unfold, giving dishes depth and structure.

Possible applications

• Freshly ground seasoning of beef, lamb, game and poultry directly before serving.
• Seasoning stews, braised dishes, stocks and sauces in which the pepper is allowed to simmer for a long time.
• Use in pepper mills, marinades and spice blends for gastronomy, delicatessen and manufacturers.

Product specification

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