Kampot pepper is one of the most prestigious peppers. Very well known and fairly widespread in France, it almost disappeared in the 1970s, with the arrival of Khmer Rouge in power.
Today, we immerse ourselves in the history of this pepper, its culture and its specificities.
THE STORY OF KAMPOT PEPPER:
The history of Kampot pepper is rich and very old. We already find its trace in the writings of the Chinese diplomat Zhou Daguant from the 13th century on the customs of Cambodia. It was during the Aceh War (1873 – 1907) in Indonesia that the Sultan burned all his pepper shakers, making them move to Cambodia, in the Kampot region.
But it was only in the 19th century, and the French colonial domination that the pepper culture intensified in Cambodia. At the end of the First World War, the Kampot region experienced “pepper fever” and therefore became the main supplier of the metropolis. The largest French restaurants offer Kampot pepper on their tables, but also in their kitchens.
The arrival of the Khmer Rouge in power in 1975 signals the decline in the culture of Kampot pepper, and even its total disappearance in France. Farmers are driven from their land, and the land is abandoned or converted to rice paddy.
However, at the end of the civil war in 1998, a handful of producer families returned to their lands and revived the cultivation of Kampot pepper. Very rare, therefore very expensive, Kampot pepper stirs the lust of many producers who start in turn, again lowering the price of Kampot pepper. It was not until the mid-2000s that an NGO took up the subject again, reviving production by finding new outlets.
Today, nearly 150 families from the Kampot pepper culture. All these cultivators come from the families of pepper planters who once occupied the region.
CULTIVATION OF KAMPOT PEPPER:
Kampot pepper is grown in southern Cambodia, in the region that bears his name. Bordered by the Gulf of Siam on one side, and surrounded by a mountain range on the other, the Kampot region is ideal for growing pepper. The latter needs a hot and humid climate, with limited exposure to the sun.
The cultivation of Kampot pepper can only give two varieties: small and large leaves. Also called Kamchay and Lampong, whose reproduction can only be done by cuttings. Peppers are thus planted on heaps of raised soil so that the rainwater flows quietly. The vine that makes up the pepper plant then wraps around the stakes of dead wood.
The pepper plant grows for 3 years before producing pepper seeds, it can live up to 30 years but its productivity declines sharply after the first 15 years. Each farm has about 200 feet of pepper, which can produce about 2 to 3 kgs of pepper per year.
For the cultivation of Kampot pepper, the fertilizers used are all of natural origin, in fact the specifications of production prohibits the use of any chemical fertilizer. The grains are all picked by hand and then dried in the sun. They are then sorted and cleaned by hand, then carefully selected.
KAMPOT PEPPER: A UNIQUE CHARACTER
Since 2010, Kampot pepper is the first Cambodian product to benefit from a PGI (Protected Geographical Indication).
This PGI has two positive effects for Kampot pepper:
easier access to international markets for producers ensuring traceability for consumers Since 2016, Kampot pepper has also benefited from PDO (Designation of Origin Control).
This high-end pepper must be produced according to very precise specifications, respectful of the environment and product quality, all with fair remuneration from its producers.
KAMPOT PEPPER: A DELIGHT FOR THE TASTE BUDS
Thanks to its unique growing conditions, Kampot pepper develops very special aromas. You can find it according to the different maturities of the grain in black, red but also white pepper. Harvested green pepper is consumed only on site.
For black pepper, we prefer to use it on red meats, sauces or salads. White, on the other hand, will go well with poultry, fish or seafood. Red pepper goes more generally with poultry, pork and fish. Surprisingly, it also more surprisingly reveals desserts.
