. pepper field Kampot pepper black, red and white (3 × 50 g)
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. pepper field Kampot pepper black, red and white (3 × 50 g)
Kampot pepper black, red and white. pepper. field
3× 50 g
Kampot pepper. pepper. Field is ideal for chefs and those who are not afraid to experiment in the kitchen. STARTERPACK contains 3 types of pepper, namely red, black and white, which are stored in a reopenable package. Thanks to a careful selection process that meets the strict quality requirements for Kampot-balanced pepper set by the Kampot Pepper Association, only the best beans are handpicked. These are then vacuumed to preserve quality and freshness. IN. pepper. The fields are further selected, packaged and delivered to your table.
Each pepper has its own specific taste and aroma
The set consists of three basic types of Kampot pepper, i.e. black, red and white. They differ in taste and aroma, which you can hardly find in pepper bought in regular supermarkets. After grinding, black pepper releases notes of eucalyptus, camphor and thyme accompanied by the aroma of lime zest. These gradually meld into a coastal aroma with developing fruity notes. Aromas of peach and nectarine are dominant, accompanied by aromas of pine and earthy notes of Cambodian mountain soil full of minerals. The rare red pepper is an explosion of fruity notes with a more subtle pungency. At first, notes of rose and rosehip dominate, which then move into dried cherries. After two to three minutes, the more characteristic aromas of Kampot pepper, such as citrus fruits, dried tangerines and earthier sourdough bread crust, begin to develop. White pepper is a subtle, yet still peppery caress to the taste buds. After grinding it, the aromas of camphor, sage and cedar wood develop, accompanied by the subtle aroma of muscat flower, grapefruit and other citrus fruits. After a few minutes in the mouth, you can taste notes of nutmeg, thyme and lemon balm, backed by aromas of cedar and black tea.
Key properties of black, red, white Kampot pepper. pepper. field
- White pepper offers a taste with notes of nutmeg, thyme and lemon balm
- It is ideal for light meat, but can also be added to seafood, risotto, cream soups and pasta
- Kampot red pepper. pepper. field enchants with an exotic peppery taste with notes of flowers and red fruits
- Suitable for vegetable salads, risotto, soups, sweet desserts and mixed drinks
- Kampot black pepper is used on dark red meat and steaks, but can also be added to sauces, soups and pasta
- It has a taste with notes of eucalyptus, camphor and thyme, complemented by the aroma of lime zest
- It is obtained by harvesting green grains
- Packed in a resealable Doypack bag
- Awarded Great Taste stars
Three types of pepper, three different forms of processing
Kampot pepper is divided into three basic colours, which are distinguished by the processing of the fruit of the pepper tree:
- Black pepper: In the case of black pepper, the beans are harvested when the peppercorns are still green. They are then dried in the fierce Cambodian sun, when they acquire their characteristic black colour and craggy surface.
- Red pepper: Red pepper is obtained by harvesting fully ripe peppercorns. These ripen to a deep red colour and are full of fructose, which gives this pepper its unique flavour.
- White pepper: White pepper is a specialty that is extracted from fully ripened red peppercorns. These are then dried in direct sunlight and soaked again to remove the red skin, leaving only the creamy white peppercorns.
What pepper. pepper. field to use for cooking?
The different flavours, aromas and pungency of each pepper make it suitable for different purposes:
- Universal black pepper: Black pepper is a universal that is not lost in any dish. Nevertheless, it is ideal to pair it mainly with dark red meat. It lifts every steak to perfection on the grill or pan, but it can also be used in classic sauces, soups and is great with pasta.
- For the cold kitchen with red pepper: Thanks to its fruity character, red pepper is the king of cold cuisine. It is suitable for vegetable salads, it is good with risotto, soups and don't be afraid to experiment with it when preparing sweet desserts or mixed drinks. Combine it with fish or light poultry meat rather than dark meat.
- Light meat only with white pepper: White pepper goes well with light meat. It is a great support for the taste of seafood, it gets along with risotto, creamy soups and its taste is not lost even in combination with a good paste.
Practical packaging and certification
- Smart packaging: Pepper is packed in resealable bags. Thanks to the materials used and the special bag sealing technology, no air or moisture can reach the pepper. Thanks to this, the beans retain the authentic taste and aroma of Kampot pepper even after opening the bag. In addition, once emptied, you can upcycle the bags as part of sustainability and continue to use them in a variety of other ways. Each pack also includes a booklet that brings you the story of the world's best pepper and introduces you to the world. pepper. field.
- Appraisal and Certification: The quality is u. pepper. field in the first place, as confirmed not only by the certificates the pepper carries, but also by the awards it has won at world competitions. Among the most important are the two stars awarded to black, red and white pepper in the Great Taste 2022 competition, one of the most prestigious competitions in the world of gastronomy. However, it is important for. pepper. field and sustainability, as demonstrated by the SDG's award given to truly sustainable and socially responsible projects.
Kampot pepper
Kampot pepper is grown in the Kampot province, located in the very south of East Asian Cambodia. This is an area which, thanks to its coastal climate and geological conditions, allows local farmers to produce pepper of excellent quality. It is not for nothing that this pepper has been awarded a protected geographical indication, just like French champagne. From small family farms pepper. pepper. Field buys on direct trade terms.
Preparation
The finer you crush the Kampot pepper, the more intense the pungency will be, on the contrary, larger fragments or whole grains will lend more specific pepper notes to the dish.
Storage
Store in a dry place, out of direct sunlight, at a temperature between 10 °C and 25 °C.
Specifications
Packaging
Weight
Type
Flavour
Allergens
Specifications can be changed without notice. Images are for illustrative purposes only.
