Location: Kampot Region
Botanical classification: Piper retrofactum
Origin & culture:
This long black pepper is the product of artisanal work with local producers.
The growing conditions of this pepper comply with rigorous specifications guaranteeing, in addition to the total absence of chemical treatment, the sorting and calibration of each grain by hand.
This pepper matures in the same way as piper nigrum, except that it consists of small grains, called catkins, which come together and grow upwards.
Aromatic profile:
On the nose and palate, it reveals woody and fruity notes with an aromatic depth that gradually unfolds, bringing a gentle warmth without aggressiveness.
Agreements
This pepper, with its complex chromatic notes, is used much like Kampot red long pepper.
Characterful meats (beef, game)
Terrines and charcuterie
Seafood, shellfish
Chocolate desserts or desserts made with red berries
Favorite:
On a lightly seared beef fillet then deglazed with red wine, or sprinkled just before serving on a dark chocolate shortbread for a surprising aromatic touch.
Regarding health:
Like all peppers in the Piper family, it stimulates digestion and promotes the secretion of digestive enzymes — a tradition used in Indian and Chinese medicine.
