Black pepper (Piper nigrum) is a flowering vine of the Piperaceae family, native to the Malabar Coast. This vine grew wild in the forest, along tree trunks, in the Kerala in India. Plants were then transported and grown in tropical areas, such as Brazil, Madagascar and South-East Asian countries.
Since the 13th century, the region of Kampot has developed pepper plantations, aided by the region’s exceptional soil.
Kampot peppers stand out by their unique flavor. They develop a relatively sweet pungent taste, fruity aromas and an exceptional flavorin the mouth. Kampot pepper has been elected by chefs and foodies as one of the best peppers in the world.
Pepper and its piperine extract have many virtues. Over and above its gastronomic and flavour qualities, the use of pepper in cooking not only enhances the taste of dishes but also helps to reduce the use of salt, whose consumption is strongly discouraged by cardiologists.
Since ancient times, pepper has been recognised for its medicinal qualities, as demonstrated by many recent medical studies. It is good for digestion and helps to prevent and combat various forms of cancers (including breast cancer when it is combined with curcumin). It has effective antibacterial and anti-inflammatory properties. It is also an antidepressant and has aphrodisiac qualities. We advise you to enjoy pepper without restraint.
Pepper berries all grow on the same plant, but are harvested or processed at different stages of maturity. Like wine, a good pepper must not be mixed with others (just as you wouldn’t mix red wine and white wine in the same glass). You will taste and appreciate better the characteristic aromas of each colour of pepper.
Golden Grove Global LLC, Doing Business As Kampot Pepper USA, exclusively provideing Kampot Pepper to the United States. Our company ‘Golden Grove’ traces its roots to the first Australian colony, which today is known as Sydney, New South Wales. On January 26, 1788, the first fleet arrived in Port Jackson Harbour Australia; one of its supply ships was the Golden Grove.
“Our products are the highest quality, natural, gourmet, non GMO and without additives that are harmful to health. We deliver direct from source in sealed containers without repackaging or risking cross contamination of our high quality products”
In the region of Kampot, the arrival of Chinese pepper planters dates back to the 13th century. More recently, at the end of the 19th century and at the beginning of the 20th century, the French developed pepper growing on an intense scale in the region of Kampot. Annual production reached 8,000 tonnes, with more than a million pepper poles installed.
The region benefits from the traditional pepper growing knowledge and expertise handed down from one generation to the next. This explains the exceptional quality of Kampot pepper.
At that time, Kampot pepper was mainly exported to France. It has always had a reputation of being a high-quality pepper, one of the best in the world. Its flavour and unique aroma make it very popular with gourmet chefs..
During the civil war in the 1970s, pepper growing was abandoned. It gradually started again from 2000 onwards when the families of generations of pepper planters began to return to their lands. Kampot pepper is grown using traditional ancestral methods. New commercial outlets are enabling these families to restore plantations, and new plantations have also been established recently.
2010 marked a watershed in the renaissance of Kampot pepper with the establishment of a PGI (protected geographical indication) label by the Ministry of Trade and the French Development Agency. Kampot pepper thus became the first Cambodian agricultural product to be granted PGI (protected geographical indication) status, on 2 April 2010. This PGI has been registered in Europe in February 2016.
The PGI requires producers to comply with very strict specifications laying down rules governing production (land, cultivated area, natural fertilizers and natural pesticides), processing, packaging and traceability.
Plantations are controlled by the Kampot Pepper Promotion Association (KPPA) and by the independent certification body EcoCert. Only accredited members of the KPPA, adhering to the PGI criteria, are authorized to sell pepper using the “Kampot Pepper” appellation of origin.
Today, if you walk in the Kampot and Kep countryside, you will notice a large number of new pepper plantations springing up. The renaissance of Kampot pepper is in full swing.
The region now boasts several hundred plantations, ranging from family-run plantations, with several hundred poles, to plantations covering more than 20 hectares.
In 2018, the Genuine Kampot Pepper production reached 73 tons and is expected to increase to 90 tons in 2019.
Pepper plants are propagated by cuttings. They come from plantations existing exclusively in the territory covered by the PGI. To comply with the PGI specifications, two varieties of pepper trees can be planted in the region: Kamchay and Lampong, usually called “big leaves and small leaves”. The plants grow rapidly along a 4-metre-tall wooden pole. Attaching the stem of the pepper along the pole using natural filaments made from wood bark is a meticulous task.
The soil is worked daily by the farmers in order to monitor the development and good health of each vine. Depending on the seasons, the work carried out consists of weeding, hoeing, adding fresh soil and natural fertilizer, mainly dried cow dung or bat guano mixed in the soil. La Plantation’s Kampot pepper has been certified organic by Ecocert.
Water is very important for pepper plantations. It is essential to install water reservoirs on the plantation in order to collect rain water during the rainy season, from June to October. This can be used to water each pepper vine manually once or twice a week during the dry season.
To fight against insects or diseases, we have developed our own natural pesticide formula with local roots and plants. This repulsive potion is sprayed on individual trees when needed.
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