Kampot pepper | PGI* | whole | black

The Kampot pepper from the region of the same name in Cambodia are among the best peppers in the world. The sultry hot climate near the coast of the Gulf of Thailand, and the heavy loamy soils create the perfect foundation for superior pepper qualities. The cultivation is traditionally done by hand and is very labor intensive. Cultivation dispenses with the use of artificial fertilizers and pesticides. All types of pepper originate from the same plant, the color is determined by the degree of ripeness and processing. Black Kampot pepper is obtained from the still green pepper fruits. After harvesting, the grains are dried in the sun and the fermentation process causes the berries to turn black. A careful hand-picking follows to send only the most beautiful and thickest berries to Europe. A pleasant, powerful spiciness with a hint of mint and eucalyptus are characteristic of the black version of Kampot pepper. Black Kampot goes well with all dark meats and strong, hearty dishes.