Organic green Kampot pepper PGI
Price range: $6.30 through $40.50
Picked young and dried whole, so the grain keeps its colour and its bite. The pepper of Kep crab and Khmer stir-fries.
- Packed by hand
- Courier and hotel delivery
- Shipped from our boutiques
The story
Organic green Kampot pepper PGI
Green Kampot pepper is the youngest picking of the year. The berry is taken while it is still firm and green, well before it would turn black on the drying floor, and it is dried gently enough to keep both the colour and the fresh, herbaceous character of the unripe fruit.
Taste it against the black and the difference is immediate. There is far less of the woody warmth and far more of something green and almost grassy, with a bright, snapping heat that arrives fast and leaves fast. It behaves less like a background seasoning and more like a fresh herb that happens to be hot.
How it is used here
This is the pepper of Cambodian cooking rather than of the European table. It goes into stir-fries with squid and with beef, into lok lak, and above all into the crab of Kep, where whole grains are thrown into the wok and eaten with the crab. Rehydrate the grains for a few minutes in warm water and they soften back towards the texture of fresh green pepper on the vine, which is how most Khmer cooks use them.
It also works crushed rather than ground: a mortar keeps the pieces large enough to bite into, which is the point.
A note on freshness
Green pepper fades faster than the other three. Colour is the tell. Keep it closed, away from light, and buy in the format you will actually use within the year rather than the largest bag on the shelf. Our Kampot shop sits closest to the plantations and turns its stock over quickest.
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What our customers say
I came in for one tube of black pepper and left with the three colour set. The staff opened each one so I could smell them before choosing. Nothing was rushed.
Sokha C.Siem ReapReview published on Google Livraison le jour même à mon hôtel, emballage soigné, prêt pour l’avion. Le sel fumé est devenu mon cadeau par défaut.
Rithy S.KampotReview collected en boutique
Product details
- Botanical species
- Piper nigrum
- Origin
- Cambodia
- Harvest season
- February to May
- Ingredients
- Organic green Kampot pepper PGI
- Shelf life
- 2 years
- Allergens
- None
Questions
How do I use dried green Kampot pepper?
Two ways. Crushed in a mortar rather than ground, so the pieces stay big enough to bite into. Or rehydrated for a few minutes in warm water, which brings the grain back towards the texture of fresh green pepper on the vine. That second method is how most Khmer cooks use it, in stir fries with squid or beef, in lok lak, and in the crab of Kep where whole grains go into the wok.
Where can I buy green Kampot pepper in Cambodia?
In our three shops. Green is the picking that fades fastest, so buy where stock turns over: our Kampot shop is closest to the plantations and receives it first. Colour is the tell, a bright green grain is a recent one.
How long does it keep?
Longer than people fear, provided it stays closed, dry and away from light and heat. Do not store it above the hob. Buy the format you will finish within the year rather than the biggest bag on the shelf, because green loses its character faster than the black, red or white.