Whole Black Kampot Pepper PGI

Product description

Discover Kampot pepper from the southern Cambodian province of Kampot – a distinctive pepper speciality with Protected Geographical Indication (PGI). The whole black peppercorns have a dense structure and a complex, freshly spicy aroma.

Grown without artificial fertilisers or synthetic crop protection, the pepper for Biova is largely tended, harvested and hand-selected by hand. This creates a uniform bulk grade with a high concentration of aroma that meets the needs of foodservice, further processing and fine food retail.

In the kitchen, whole black Kampot pepper allows precise dosing and fresh grinding. It is ideal for pepper mills and enhances dark meats, robust sauces, vegetable dishes and many classic as well as modern recipes.

Origin

This pepper comes from the Kampot region in the south of Cambodia, close to the Gulf of Thailand. The tropical climate, high humidity and nutrient-rich clay soils provide optimal conditions for this Biova pepper speciality with PGI protection.

Cultivation / Production / Harvest

The plants grow on traditional pepper poles and are mainly tended by hand. Green, still unripe berries are harvested and sun-dried, undergoing natural fermentation and developing into intensely aromatic black peppercorns before being graded as whole corns for Biova.

Special features

Cultivation takes place without mineral fertilisers and without synthetic pesticides. Hand harvesting, sun-drying and careful hand selection result in a homogeneous bulk quality with large, uniform berries tailored to the requirements of professional kitchens, spice packers and delicatessens.

Origin and processing differences

The combination of coastal location, clay soils and traditional, low-mechanised processing clearly distinguishes Kampot pepper from standard peppers from other regions. PGI certification strictly links cultivation and processing to Kampot and guarantees an independent flavour profile that stands apart from mass-produced pepper.

Taste & aroma

Black Kampot pepper delivers a bold yet pleasant heat with notes of mint and eucalyptus. On the nose it is warm and spicy with fresh, slightly ethereal nuances, while on the palate it is rounded, long-lasting and well balanced.

Suggested uses

• Seasoning steaks, roasts, game and other braised dishes with dark meat.
• Refining robust sauces, stews, ragouts, grilled dishes and hearty vegetable pans.
• Filling pepper mills and grinding fresh over pasta, roasted vegetables, cheese boards or salads.

Product specification

• Country of origin: Cambodia
• Grading: whole peppercorns (whole / broken), bulk
• Colour: black