Red Kampot Whole Peppercorn is the flagship product of the PGI appellation. Each corn of Red Kampot Pepper is picked by hand. You will appreciate its incredible aroma when ground and its fruity and woody taste (Grinder Required).
At the peak of the dry season, around the month of March, the corns ripen from yellow to red. The red corns are harvested by hand at full maturity. On the pepper cluster, the farmers carefully pick each red pepper corn and leave the unripened corns on the tree to let the other corns ripen. The other method is to pick the clusters that contain about a quarter of red corns. These clusters will then be processed the same day at the production workshop. For these clusters, our employees will carry out the selection on the table and gently pick the red corns by hand. These red corns are very fragile and require careful treatment.
The red corns are then washed, blanched and sun-dried for 2 to 3 days depending on the sunshine, until it reaches its optimum drying.
Red Kampot Pepper develops powerful and fruity aromas. Its unique taste, less spicy than black pepper, offers sweet notes of red fruits, prunes, dates and honey.
Freshly ground, it embalms and perfumes your salads, your dishes and your desserts. On strawberries or pears, its delicate aroma will be highlighted. The Brussels chocolate maker Vandenhende integrates Red Kampot Pepper in a ganache, it's a treat!
As with all our Kampot Pepper, we advise you not to mix Red Kampot Pepper with any other pepper colors, just as you wouldn’t do with a great vintage of wine.
Once the package is opened, we recommend that you keep Kampot Peppercorns in a cool, dry place, away from light and moisture, so that it retains all its flavor and aroma. Grinder Required.
