Kampot Pepper, red
whole
Your Batchnumber:
2406078
Kampot Pepper, red
whole
Your Batchnumber:
2406078
About
Our red Kampot pepper is truly the king of spices. Due to the long ripening period of the berries on the bush, the pepper becomes extremely fruity. After harvesting, the large pepper berries are gently dried in the sun to develop their full flavor. Kampot pepper is a cultivar of normal pepper (peper nigrum) and is much finer and nobler. Due to the intense, hearty notes, this pepper goes extremely well with everything hearty, such as grilled meat, steak, egg dishes, fried potatoes, but also in cocktails such as a Bloody Mary and desserts such as ice cream, pudding and much more.
Origin
Chamka Bei Village, Cambodia
Best Before
28 Feb 2026
Date Packaged
13 Jun 2024
Date Harvested
15 Feb 2023
Weight
70 g
Form
whole
Food Matches
Red Kampot Pepper goes particularly well with chicken, fish, pasta and delicous spicy sauces. Thanks to its fruity and sweet arooma, the red Kampot Pepper is very interesing for any kind of dessert or fruit. Red peppercorns taste best freshly ground or crushed.
Aromagroups
Piperin, Pinen, Limonen, Myrcen
Chamka Bei Village, Cambodia
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18000 km
Footprint
7.1 grams of CO2*
*How do we calculate the CO2 footprint?
Our CO2 footprint calculation is only based on the transport of the packaging and product. Please keep in mind that these values are an average approximation based on the EN16258 standard. For more information about emissions calculations, check carboncare.org
The Container
Our glass jars are manufactured in the north of Germany. They are made from a specific soda lime glass that is designed for the food and beeverage industry.
The Closure
Our corks originate from Portugal are are a mixed press cork, which means that offcuts and otherwise unusable cork is combined into a food-safe closure for our jars.
The Label
Our labels are made from cane sugar fiber (95%) and 5% hemp and linen. The matt labels are printed with organic ink.
The Farm & Farmer
In 2017, Uncles Pepper purchased additional land in close proximity to Sopha Phal's farm to be able to grow another generation of pepper. We came a lot closer to our goal of paying the workers on the pepper farm an above-average wage. We were able to appoint a long-time harvest helper from Sopha Phal, who previously earned his money as a day laborer, as a foreman. Pu Maneth is reliable and also knows what is important in traditional pepper cultivation. For him and his family, the job as a foreman means security and the opportunity to provide his children with a better education. He moved with his family into newly built accommodation on the new site. For us, it was basically the birth of Uncle’s Pepperfarm.
Uncle's Pepperfarm →
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