Description
In 2009, Kampot pepper became the first Cambodian product to benefit from a geographically protected indication (IGP). It must be said that in the Kampot province, located between the sea and the mountains, pepper is serious business! These exceptional lands are cultivated by families of passionate planters in love with their pepper and proud of their ancestral know-how.
The Red Kampot Pepper develops fruity, sweet, and vanilla notes that go well with sweet and savory dishes and desserts. In the mouth, one can distinguish flavors of Morello cherry, candied cherries, but also orange peel and Bourbon vanilla. Defined as fiery on our spicy intensity scale, red pepper is both bubbling and scorching. It pairs well with fish, vanilla compotes, and white meats.
