Kampot Pepper from Cambodia Photo Essay

Kampot Pepper from Cambodia Photo Essay + GIVEAWAY!

In the 1920’s every French (restaurant) kitchen worth it’s salt and pepper used Kampot pepper from Cambodia, a former French colony. When Pol Pot became dictator of Kampuchea he declared Grow Rice, Not Spice, a rhyming but odd domestic policy as Cambodia suddenly had no exports. It used to export this to Europe by the tonne.

Like Champagne, this pepper has geographical appellation status because of it’s unique taste… and scent.

Black Kampot pepper Cambodia

Black Kampot Peppercorns

Smell
The Top notes have hints of mint and eucalyptus followed by a floral heart and a base note that can only be described as pepper ++. The smell is enchanting, it is appetite enchanting, this Bordeaux of peppercorns is absolutely aromatic and a taste sensation.

Red Kampot Peppercorns Cambodia

Red Kampot Peppercorns

Taste
Add to strawberries macerated in balsamic vinegar to wow your next dinner guests. Rough pound with pestle for savory dishes or freshly grind to sprinkle just prior to serving. Oh, and throw away the MSG that you have hiding back left of your pantry.

Kampot Pepper is the first Cambodian product to benefit from the status of Protected Geographical Indication. The taste and smell is linked to the terroir, rainfall, the local water and traditional Khmer farming techniques.

It’s got a floral dimension that’s really something special.
Anthony Bourdain
Food and Travel Show Host

A certain sweetness to it rather than straightforward heat.
Michael Laiskonis
Le Bernardin
New York City

Perfect with Kep crab

Perfect with Kep crab

It just so happens that I was in Kampot recently, eating crab cooked on the beach in nearby Krep, and pepper shopping.

We have 8 Kampot peppercorns to give away!

Let’s make that 8 bags of peppercorns to give away on Australian Perfume Junkies.

Kampot pepper

For you?

I use 2 parts red to 1 part black and words fail when trying to describe the X factor of the red peppercorns. There are also green and white Kampot peppercorns but these were not harvested when I motorcycled into town.

Kampot pepper

Gifts – one bag of black and one bag of red Kampot peppercorns from Cambodia

HOW DO YOU WIN

Leave a comment below telling us your favourite use of pepper in food, fashion or fragrance or Like The Fragrant Man on Facebook to be in the random draw.

WHAT YOU CAN WIN

Lets make that 8 gifts consisting of one bag of red peppercorns and one bag of black peppercorns so that you can taste the difference.

Included is P&P to anywhere in the world

HOUSEKEEPING

Entries Close Friday April 19th 2013 10pm AEDST and winners will be announced in a separate post then.
Winners will be chosen by putting names on same sized papers, folded similarly, put on a tray and TSO Jin will pick them. He doesn’t even stop watching TV to do it usually.
The winners will have till Wednesaday 24th April 2013 to get in touch (portia underscore turbo at yahoo dot com dot au) with their address or Portia will give the prize to someone else.
No responsibility taken for lost or damaged goods in transit.

Kampot Market Camodia

Will you buy banana? Looking after in-law’s banana stall while they negotiated local prices for the pepper. Kampot Market, Cambodia.
Photo: Houv Tang

Further Reading: Time Magazine

Love,
Jordan

56 thoughts on “Kampot Pepper from Cambodia Photo Essay

  1. As a person who is constantly ravenous (hence always eating 🙂 !!) I loved this post….Jordan looks like he is having such fun selling those bananas!
    would love to be entered in this draw!!!!
    xx

    Like

  2. Just realized that I did NOT abide by the rules…favorite usage of pepper in food? Freshly ground over home made fettucini…(now I am really getting hungry 🙂 !!)

    Like

  3. Would love to win this draw! My favorite use of pepper is in all forms and on nearly everything. I love to try all different kinds, and somehow have missed Kampot pepper. Maybe my favorite use is a light mist of freshly ground pepper over fried eggs from my own hens. The smooth richness of the yolks, the aromatic bite of the pepper…yum.

    Like

  4. Oh, this is a drawing I must enter. I love freshly ground pepper on spaghetti alla carbonara (any pasta dish, for that matter), on salads, on meats, on eggs (essential!), on veggies – you name it! I have used black pepper in several of my perfumes, and pink pepper in others. Something I’ve never had but would like to try is black pepper in chocolate.

    Like

  5. Thank you for this draw! As far as I know I have never tried Kampot pepper. I like to grind pink pepper, dried rosebuds and mint together and use as a seasoning for yogurt. A little fresh ground black pepper over a white or cream sauce is great too. For me a little pepper goes a long way.

    Like

  6. What a great giveaway! Have never tried this and would love to see how it works in my cooking. My favorite use of pepper in fragrance is Caron’s Parfum Sacre.

    Like

  7. What a generous and wonderful give away! My favorite pepper scent is L’Artisan Poivre Piquant. In cuisine I love a good Carbonara as well as salt & pepper shrimp.

    Like

  8. What a kind and fab offer, and one I simply can’t resist. These Kampot peppercorns look like a real treat.

    My OH will claim, sniffing disapprovingly, that I put pepper on everything like a demented autocondimentor but I love that fresh spark of fragrance and heat.

    Simple things like wheaten bread with fruity olive oil, ripe vine tomatoes and freshly ground sea salt and pepper are my weakness, and I wish I had some right now!

    cheerio, Anna in Edinburgh

    Like

  9. I like lots of pepper with my home made pesto. Not traditional, but damb good.
    I have yet to feature pepper in anything to do
    with fashion.
    Bussis
    CQ

    Like

  10. I have to use a light hand with pepper in this house. Hubby doesn’t like too much spice/heat. I do love pepper crusted steaks sometimes when we go out to eat.

    Like

  11. Pepper is so versatile, I like it to mitigate sweetness in syrup for poached fruit. And Szechuan pepper is scintillating in stir fry chicken, makes your mouth numb if you use too much.
    Please enter me for the draw!

    Like

  12. I use freshly ground pepper in everything except orange juice. I love pepper. I LOVES IT! One of my favorite dishes is pepper-crusted New York Strip steak, though I can’t eat a lot of it. But oh, mama, is it GOOOOD! Dom Deluise had The BEST recipe for that – it was the first dish he made for the lady who would become his wife. Normally I would say DNEM but to hell with that! For pepper? ENTER ME! wait. that sounded….uh…well, throw me in the hat, okay?

    xo

    Like

  13. If I had Kampot Pepper it would be the pepper in staring role. A whole chicken covered in a marinade of pepper and lemon with a semi dry curry paste of garlic, ginger and more pepper dry roasted. If you are going to use Kampot then the dish should be Cambodian. With the left over pepper I would serve vanilla and pepper ice cream along side a chocolate fondant.

    Like

  14. Love the article thanks!
    I love to coat tofu in all kinds of peppers mixed together, with a little chilli and salt, then shallow fry.
    It’s spicy and delicious.
    For a perfume I grind black pepper and mix with a little fresh vanilla straight from the pod.

    Like

  15. Hi Jordan,

    I love your pic at the bananas stall! Pepper is my favorite spice. I like it on everything, but coarsely ground over a big piece of rare Brazilian beef right from the barbecue is the best way to use it, IMO. Huuummm, now I can hear my stomach! As a perfume note, I still need to investigate…Thank’s for the amazing and generous draw!

    Like

  16. So envious of your adventure! But grateful for the generous giveaway, sharing chances to win with so many people. Please count me in.

    Poivre by Caron is a great pepper-ish fragrance though I get lotsa carnation/clove/leather. Was one of my first high-end buys, on impulse, possibly most expensive. I was in college and visiting NYC, spent more than an hour in the Caron boutique with the urns and the swansdown poufs and rose-scented powders…super-girly and I loved it, but then the urn frags were so, not masculine exactly, but strong and deep in a way that the popular fuiry florals were not. I also like Parfum Sacre which smells like a peppery vanillic rose and then dries to the scent-impression of white lilies.

    I love pepper in desserts, like in chocolate and brownies (Taza salt and pepper chocolate,mmmm). I used to sprinkle white pepper on lemon cake. And in hot chocolate, chai, even a little in lemonade. Also love salmon baked with lemon and pepper, it’s simple and great.
    Have not yet tried strawberries that way but now I would really like to!

    Like

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