30 DAYS OPEN PURCHASEKampot, Cambodia is one of pepper's sacred places, and their pepper is one of the very few spices in the world with a geographical indication (GI), a protection similar to that of champagne and Parma ham. There are good reasons for this. Sothy tends his farm with a precision and care that shows in the final product, and every grain in this jar is sorted by hand with tweezers. The black and red pepper come from exactly the same place, but are harvested at different times and with different results.
Red Kampot is picked at full ripeness. It is an active choice that costs time and yield: the peppercorns soften, are harder to handle and weigh less once dried. But the flavour is in a different category. Sweet heat, orange blossom, clementine juice, honey fruit. It is a pepper that works equally well in a vinaigrette dressing as on a chocolate truffle.
Grind from a pepper mill directly onto the dish. Use it generously on strawberry salad with balsamic vinegar, on vanilla ice cream, on fermented cheeses. And of course: fried chicken, shellfish, pasta with butter. Red Kampot is a pepper that comes into its own when you want to impress.
