Kampot Black and Red Peppercorns
Black and Red Peppercorns from Cambodia
Black Pepper – Harvested when the fruit reaches full maturity and is picked when green. The peppercorns are sun-dried for a few days and then become a black colour.
Red Pepper – Harvested when the fruit is fully mature and has taken a red colour on the vine. The peppercorns are sun-dried for a few days and acquire a black colour with a deep maroon taint. This pungent pepper is very rare.
Pepper is best purchased as whole peppercorns, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns retain their flavour indefinitely but quickly lose their aroma and heat after grinding.
Peppercorns can be easily ground in a peppermill or pestle and mortar, and is best ground directly onto food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. Peppercorns are seasonal with harvesting taking place from February to April.
Kampot Black and Red Pepper Cooking Recipies
Kampot pepper can be used in every day cooking, but excels when used in seafood cookery, it is also a "super food".
Why not try something different? A Cambodian speciality is to make a dip from a combination of salt, palm sugar, Kampot pepper and lime. It couldn’t be simpler to put together, equal amounts of each and just a squeeze of lime.