KAMPOT Black Pepper 100g IGP

ARTISANAL PRODUCTION: Kampot pepper grows on vines fixed on stakes. It takes 3 years to get the first bunches 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 sunlight, it is then hand-sorted grain to grain to select only the whole grains. 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 - PDO: It is the first pepper in the world to receive the IGP label (Protected Geographical Indication) and in 2016 the AOP label (Protected Designation of Origin). These labels give it international recognition and assurance of traceability for the consumer Culinary TIP: This black Kampot pepper is perfect on meat or vegetables. 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