• WHITE PEPPER OF KAMPOT EXOTIC LAND 50 G
  • WHITE PEPPER OF KAMPOT EXOTIC LAND 50 G

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Exotic land kampot white pepper 50 g

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0,1 kg weight

11,50 €

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KAMPOT WHITE PEPPER


Warmth, power, spices and a hint of menthol ... the heart of this white pepper from Kampot is open to you! Combine it with your fish, shellfish, strawberries and fruit salads.

Kampot white pepper is picked at full maturity.

All stages of production of Kampot white pepper (harvesting, retting, washing, drying, sorting) are entirely manual.

Kampot pepper dates from the kingdom of Angkor. There are written traces in the travel stories of the Chinese explorer Tcheou Ta Kouanau in the 13th century ...

It is the Chinese immigrants from the Hainan region who introduced pepper to Kampot. They already cultivated pepper in China.

It was during the colonial period that Kampot pepper reached its peak and became a first-rate import commodity.

Beginning with 1975, the Khmer Rouge destroys its production and replaces it with rice. It is only 30 years after some families of planters give a new life to this Kampot pepper.

In 2009, Kampot pepper became the first Cambodian product to benefit from a geographically protected indication (PGI). Cambodian producers get help from the French Espelette Pepper Producers Union in order to obtain the PGI from AFD (French Development Agency). The implementation of the IGP made it possible to multiply by 10 the incomes of the Kampot pepper producers. This illustrates a fine example of solidarity between producers at the international level.

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Persian Blue Salt Exotic Earth 250 g



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Tellichery's black pepper comes from India. Under its vegetable smells of broth, discover a delicate pepper, intense and spicy. Eat it without moderation on roast beef, sardine wraps or braised salmon.

This pepper comes from Thalassary (Tellicherry), a town on the coast of Malabar known as the "spice coast" in southern India. In 1708 the English build a formidable fort to control the trade of spices of the region, including the famous black pepper. The English begin to build their colonial empire.

The Malabar Coast is the birthplace of pepper. It is the wettest region in southern India due to its exceptional lands. They produce nearly 70% of Indian spice production. A real "spice paradise".

Marked by aromas of fresh lemon and grapefruit citrus, it will reveal roasted pikeperch, sweetbreads, farm poultry or goat cheese.

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Perfect match: with chocolate! 

Originally from Madagascar, its name comes from "voa" meaning fruit and "tsiperifery" which is the name of the plant in Malagasy. The harvest of this very rare pepper is done entirely by hand from June to August, by Malagasy village communities. 

Voatsiperifery grows wild in the rainforest of southeastern Madagascar. Difficult picking is dangerous: the liana rises up to 30m high and the fruits rise to the sun in the canopy.

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KAMPOT RED PEPPER 

Kampot's red pepper is obtained by harvesting red berries that have reached full maturity, that is, just before the berries start to rot on the bunches. Kampot's red pepper is brighter than its counterpart Phu Quoc's red pepper. The methods of fixing the red color are different between the two origins. On Phu Quoc Island, red pepper is dried for a long time in the sun.

In Kampot, the red berries are soaked in boiling water and then in ice water immediately after being harvested.

Kampot pepper dates from the kingdom of Angkor. There are written traces in the travel stories of the Chinese explorer Tcheou Ta Kouanau in the 13th century ...
It is the Chinese immigrants from the Hainan region who introduced pepper to Kampot. They already cultivated pepper in China.

It was during the colonial period that Kampot pepper reached its peak and became a first-rate import commodity. Beginning with 1975, the Khmer Rouge destroys its production and replaces it with rice.
It is only 30 years after some families of planters give a new life to this Kampot pepper.

In 2009, Kampot pepper becomes the first Cambodian product to benefit from a geographically protected indication (PGI). 
The Cambodian producers are helped by the union of French producers of Espelette pepper, to obtain the IGP from the AFD (French Development Agency).
The establishment of the PGI has multiplied by 10 revenues of Kampot pepper producers. This illustrates a good example of solidarity between producers at the international level.


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A berry with aromas of grapefruit!

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Birthplace of the Buddha, there are tharu villages with their thatched houses. It is at more than 2000m altitude that thorny shrubs thrive.

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WHITE PEPPER OF PENJA 

A great vintage of pepper!

Penja white pepper is harvested when ripe and then sun-dried in Moungo province. All stages of production (harvesting, retting, washing, drying, sorting) are entirely manual and mainly carried out by the expert hands of the women of the village. Today, Penja pepper enjoys worldwide gastronomic success. In 2014, it became the first Protected Geographical Indication (PGI) on the African continent.

Penja pepper corresponds to one of the last introductions of Piper nigrum out of place of origin (India). The first pepper trees were planted in Penja in the 30 years by Mr. Decré, a banana planter.

The essential of your mortar!

The volcanic lands of Penja give Penja white pepper fresh aromas of menthol and camphor. Crushed, it has a great length in the mouth.

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PEPPER OF PENJA BLACK 

Penja, a great pepper cru! It is thanks to a naturally rich and balanced volcanic soil that the black pepper of Penja is exceptional by its character and its flavor. In 2014, it became the first Protected Geographical Indication on the African continent.
This Penja black pepper goes well with a dish in sauce, a goat cheese or a meat of character.

Once picked, the fresh green pepper is dried in the sun for a few days. Under the effect of the sun, the water contained in the fresh green peppercorns evaporates. The green grains are depigmented and darkened, wrinkles appear.We then obtain the first black peppercorns from Penja.

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Prefer to use it in fine grinding. We recommend adding it just before sending the dish so that it can better release all its flavors. 

 
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The snow in the middle of the desert.
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Salt of mine.
Origin Egypt.
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