The fruit of the pepper reaches about the size of a poppy seed. The fruit is embedded in the surface of a flower spike that closely resembles a hazel tree catkin.
It is a perfect pepper for grinding on salads, meats and pâtés. It is also great for sautéed fruits like pineapples or mangoes.
AROMA: Spicy, hints of clove, cinnamon, and dried fruit, herbal
PACKING SIZE: 4.20 oz. (330 ml Jar)
The Kampot Long Peppercorns, are perhaps one of the most interesting and exotic spices on the planet. While it’s been assumed for many years that the best peppercorns originated from India, the Kampot Long Peppercorns – which hails from Cambodia – is having a bit of a moment. The Kampot Provence sits on the southern coast of the country, and produces some of the most extraordinary spices the world has ever known.
The Kampot region offers terrific growing conditions for the pepper – often attributed to the warm, moist climate and the abundance of quartz in the soil from the nearby Elephant Mountains. The soil aside, the region holds a deep knowledge of pepper production that has been passed down from generation to generation. The pepper has been grown in the region since the 13th century! Plantations are overseen and inspected by the KPPA - the Kampot Pepper Producers Association – can you believe that’s a thing?! It designates the region as having a product that can’t be produced elsewhere for the same quality – much like Champagne.
The flavor of these incredible peppercorns is just as complex as the region. As you begin to taste it, powerful and fruity aromas develop. The flavor is unique and continues to evolve through the tasting process. There are initial notes of dried fruits such as prune, fig, and dates – then higher more acidic notes of dried fruit like currant, raspberry, and strawberry. Beneath all of this is a very subtle honey-like sweetness. The pepperiness, while certainly noticeable, is not overwhelming. The spiciness is more intense than black peppercorns – but with a pleasant zing, not a hot jalapeno heat.