Kampot black, red and white pepper (3x250g)

One vine and three pepper colors. Where to start? Why not try all three, thanks to a set that includes black, white, and the rare red pepper grown on plantations in Cambodia. Each package contains 250g of pepper, which is sufficient to season hundreds of food servings.

The pepper grains come from the production of small family farms that approach pepper cultivation with honesty and traditional methods used in this area for centuries. We purchase the pepper from them under the fairest conditions possible. During export, the grains undergo multiple selections, ensuring that the most authentic taste and aroma from Cambodia reaches your table.

Kampot pepper is divided into three basic colors, which differ from each other by the processing of the fruits of the pepper vine.

In the case of black pepper, the grains are harvested when the pepper balls are still green. They are then dried in the intense Cambodian sun, where they acquire their characteristic black color and wrinkled surface.

The red pepper is obtained by harvesting fully ripe pepper grains. These mature into a rich red color and are full of fructose, which gives this type of pepper its unique taste.

White pepper is a specialty, derived from fully matured red pepper grains. These are subsequently dried in direct sunlight and soaked again to remove the red outer layer, leaving behind only the creamy white pepper grain.

Thanks to careful selection that meets the strict quality requirements for pepper exported from Kampot, set by the Kampot Pepper Association, only the best grains are hand-picked. These are then vacuum-packed to preserve their quality and freshness during their journey to Europe, where they are further selected, packaged, and delivered right to your table.

The set consists of the three fundamental types of Kampot pepper: black, red, and white. They differ from each other in taste and aroma, which are hard to find in pepper purchased from typical supermarkets.

Upon grinding, the black pepper releases tones of eucalyptus, camphor, and thyme, accompanied by the scent of lime zest. These gradually transition into a seaside aroma with developing fruity notes. Dominant are the aromas of peach and nectarine, accompanied by the scent of pine and the earthy tones of mineral-rich Cambodian mountain soil.

The rare red pepper is an explosion of fruity tones with a more subtle spiciness. Initially, the tones of rose and rosehip fruit dominate, which then transition to dried cherries. After two to three minutes, more characteristic scents for Kampot pepper begin to develop, such as citrus fruits, dried tangerines, and the earthier crust of sourdough bread.

White pepper offers a gentle, yet still peppery caress for the taste buds. Upon grinding, the scents of camphor, sage, and cedarwood unfold, accompanied by the delicate aroma of nutmeg flower, grapefruit, and other citrus fruits. After several minutes in the mouth, you can detect the tones of nutmeg, thyme flower, and lemon balm, underlined by the aroma of cedar and black tea.

Thanks to the varying tastes, scents, and spiciness, different types of pepper suit different purposes.

Black pepper is a universal ingredient that can complement almost any dish. However, it pairs best with dark red meat. It can elevate any steak on the grill or skillet to perfection, but it's also excellent in classic sauces, soups, and goes wonderfully with pasta.

Red pepper, with its fruity character, is the king of cold cuisine. It's perfect for vegetable salads, meshes well with risotto, soups, and don't hesitate to experiment with it in sweet desserts or mixed drinks. Rather than pairing it with dark meat, combine it with fish or white poultry meat.

White pepper is best suited for light meats. It greatly enhances the taste of seafood, is a good match with risotto, creamy soups, and its flavor won't get lost even when paired with a good pasta.

The finer you grind the Kampot pepper, the more intense its spiciness becomes. In contrast, larger fragments or whole grains will impart more specific pepper tones to the dish.

The pepper is packed in 100g resealable pouches. Thanks to the materials used and a special sealing technology, the pouches prevent air and moisture from reaching the pepper. This ensures that even after opening, the grains retain the authentic taste and aroma of Kampot pepper. Moreover, once empty, you can upcycle the pouches as part of sustainability efforts and use them in various other ways. Each package also includes a brochure that introduces you to the story of the world's best pepper and provides insight into the world of .pepper..field.

Quality is our top priority, as evidenced not only by the certifications our pepper holds but also by the awards it receives from global competitions. Among the most significant are the two stars awarded to our black, red, and white pepper in the Great Taste 2022 competition, one of the most prestigious gastronomy competitions in the world. However, sustainability is also important to us, and we don't see it as just empty words. This is proven by the SDG’s awards given to genuinely sustainable and socially responsible projects.