Where pepper grows (The story may be boring (it's long), but I found it interesting)
Kampot
It was here in the thirteenth century that Chinese farmers began to grow pepper and went well enough that when at the turn of the nineteenth and early twentieth century these lands were taken by the French, they could not leave the admiration of the quality of the spice. They quickly industrialized pepper fields, as a result of which production increased to 8,000 (!) Tons per year. Pepper was mainly exported to France and from the place was considered one of the best in the world.
The Cambodian pepper industry was unfortunately unlucky. A civil war broke out in the country, which ended with the victory of the Khmer Rouge. As their goal was total isolation of the state and terror of the population, for obvious reasons, there was no question of further export of pepper. The plantations were deserted, and the world forgot about the perfect spice from Cambodia.
The course of history, however, turned back and at the beginning of the 21st century farmers began to return to abandoned plantations. Everything that was needed for them gave nature. The Kampot region has ideal climatic and soil conditions for growing pepper. However, the growers did not return to the French model. Instead of quantity, they focused on quality.
This is how ecological farms were created. When you buy there, you can be sure that it has been manufactured in a 100% ecological way.
It took several years to launch the plan. For the first 3 years, the owners focused on the laborious removal of all flowers from plants, which mobilized them for faster growth and enabled the abandonment of artificial fertilizers. Peppers do not have any contact with chemical plant protection products - they grow as nature has programmed them. Thanks to that their fruits are so perfect and friendly to human body.
Water is the most important for water pepper, which is why near the plantation a retention tank was created, to which irrigation channels were connected. So the cultivation takes place in the most ecological way, and we are sure that the plantation was created and works in symbiosis with nature.
Pepper from the Kampot region has received a PGI certificate, which certifies that it is made only in this region of the world and can not be counterfeited. This certificate has only pepper from Cameroon.
What are the types of pepper?
We all know black pepper, but you may know that there are three types of pepper. Each of them has different properties and applications.
In turn, the original Cambodian pepper from the Kampot region must be KPPA certified (Kampot Pepper Promotion Association) and be approved by the Ministry of Commerce before being exported. Watch out for fakes!
Warning!
Unfortunately, the production and sale of pepper obtained from genetically modified plants on the market becomes the norm. Such a spice is not only unpalatable and has a strange aroma, it also loses most of its health-promoting properties. Plants are heavily exploited, which gives them more, but worse quality fruit.
Green pepper
Harvested when still young on the vine, the fruit is lyophilized (dried by freezing), so the pepper changes colour and gains a very strong but short-lasting taste. Kampot green pepper aromas literally explode on the palate with a very mild pepperiness. This fresh pepper is a perfect match for a fried squid dish. It is recommend for poultry, sauces and decorations.
Black Pepper
Kampot black pepper delivers a strong and delicate aroma. Its taste, which can range from intensely spicy to mildly sweet, reveals hints of flower, eucalyptus and mint.
Kampot peppers’ specificities come from the mildness of their spice, the freshness and complexity of their aromas and their exceptionnal lingering taste.
Black pepper is definitely the spiciest. The fruit has a white bean, so after grinding the pepper is not uniformly black. The spice is used for all dishes.
Red pepper
It is a milder variety that arises from ripe pepper fruits preserved in brine or vinegar.
Harvested when the berry is fully mature on the vine, Kampot red pepper delivers a powerful and fruity aroma. Its taste combines the spicy, mature flavor of black pepper with a sugary sweetness.
This disconcerting pepper allows for the wildest combinations, from wild meat seasoning to vanilla desserts. It goes well with seafood, fish and soups.
White pepper
Kampot red and white peppers are extremely rare due to the difficulty in harvesting fully mature pepper. Only a few hundreds of kilos are produced each year.
Obtained by soaking the red berries in water for a few days, Kampot white pepper develops an intense bouquet and delicate aroma. Its strong spicy taste carries notes of fresh grass and lime.
White pepper is characterized by a very intense aroma, but a milder taste. It fits well with fish, eggs, white soups and sauces.
