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The amazing Kampot peppercorns are grown in the foothills of Kon Sat commune (Kampot, Cambodia). The local terroir and organic farming give rise to the amazing flavours in our pepper berries.
Top chefs and gourmets all over the world prize Kampot peppercorns for their unique flavour, which is a combination of peppery heat with a hint of cinnamon, jasmine and anise. However, each of Kampot's pepper varieties has its own additional individual flavour notes.
The most common pepper, black pepper has a robust, smoky herb flavour that works best with red meats, tomato dishes and salads.
Red pepper has a distinctly fruity flavour and flowery bouquet. This versatile spice enhances almost any dish, including salads, all meats, pasta/noodles, cheese and even desserts.
The rarest of all pepper varieties, white pepper imparts a certain 'Umami' character to even the simplest of dishes and works particularly well with fish, shellfish, white meats, and soups.
For food labeling purposes, we attach a use by date of 3 years for whole peppercorn and 2 years for ground peppercorn from the date of packaging. Under the right dry and cool storage conditions, peppercorns can keep fresh for many years longer.
Just like coffee beans, you get the best flavour when whole peppercorns are crushed or ground just before you use them. Pre-ground pepper may lose their flavour very quickly if they are not stored correctly in airtight containers.
Another convenient option is to purchase our pre-ground pepper blend (Kalyarn) which are sealed in a 2.5g pack to ensure freshness.
This means the pepper is no longer fresh and will not add much flavour to your dish.
Your will get the best flavours by using the traditional Mortar and Pestle.
The next best option is to use either a good quality conical-burr pepper mill or coffee bean grinder. Please remember to keep the grinding burr clean and dry all the time to ensure the best quality ground pepper.