KAMPOT 100 g PGI (Protected Geographical Indication) PDO Designation of Origin), Resealable Bag, Red Pepper Grain

ARTISANAL PRODUCTION: Kampot pepper grows on vines fixed on stakes. It takes 3 years poor to get the first bunch of pepper and 5 years for a beautiful harvest. The pepper is harvested orange green and then placed on mats in the sun. It is regularly turned over for perfect drying. After 5 to 7 days of drying after the sun, it is then hand-sorted grain to grain to select only the whole and beautiful grain size. KAMPOT PEPPER HISTORY: Pepper cultivation in this region dates back to the 19th century, it will grow until 1975, stop with the Kmers Rouges, then leave from 1998 to the present day. LABEL IGP and AB: In 2010, it was the first pepper in the world to receive the IGP (Protected Geographical Indication) label and in 2016 the AOP label (Protected Designation of Origin). These labels give it international recognition and assurance of traceability for the consumer. Certified organic cultivation GASTRONOMIC TIP: This red pepper brings a wall fruit, candied fruit. It will look perfect on white meat, fish fillet or chocolate dessert. This pepper is very aromatic, cooking reduces them. Consumed raw, mill or mortar, just a few turns of mill at the last moment will be perfect to enjoy its aromas to the fullest. HOW THIS PEPPER IS SELECTED: Franck Deschamps searches every year around the world for small plantations with manual pepper work. It develops a partnership with farmers. This pepper is the fruit of a partnership with farmers in Kampot that has lasted for 4 years