Kampot Pepper Red (Cambodia)

Piper nigrum — fully ripe, sun-dried red peppercorns

Among the most prized pepper origins, Red Kampot is harvested fully mature, then sun-dried to a deep brick-red/brown. The result is a fruity, sweet pepper with gentle woody depth and a clean, rounded heat—perfect for elegant finishing or sauces where you want both perfume and warmth.

• Botany: Piper nigrum • Family: Piperaceae
• Origin: Kampot, southern Cambodia
• Processing: fully ripe red berries → sun-dried whole
• Profile: red-fruit sweetness, light honey/caramel notes, warm wood, balanced heat
• Best for: steaks, creamy sauces, seafood, vegetables and chocolate desserts

Aroma & Taste

Compared with standard black pepper, Red Kampot is softer and more aromatic: think dried red fruit, light caramel-honey and warm wood. Heat builds gently and finishes clean.

Culinary Uses & Pairings

• Grill & pan: medium–coarse crack as a finishing shower on steak, duck or pork.
• Sauces: bloom freshly cracked pepper in butter, then deglaze with stock/cream or wine.
• Seafood & veg: finish scallops, salmon, asparagus, mushrooms and potato purée.
• Sweets: a small pinch with dark chocolate, strawberries or citrus compotes.

How to Use

• Grind by need: coarse for steaks/salads; medium for soups; fine for silky sauces.
• Bloom gently: warm cracked pepper 10–20 s in fat; add liquid promptly to avoid scorching.
• Timing: add late or at the table to preserve fruity top notes.

Dosage & Kitchen Ratios

• Finishing: 1/8–1/4 tsp freshly cracked per portion.
• Dry rubs: 1–2 tsp coarse grind per 250 g (9 oz) meat.
• Sauces/soups: 1/4–1/2 tsp medium grind per 250 ml (1 cup) base; adjust to taste.

Pair With

Butter, cream, shallot, garlic, thyme, rosemary, bay, lemon/orange zest; proteins like beef, duck, pork and salmon; vegetables such as mushrooms, asparagus and potatoes; desserts with chocolate and berries.

Ingredients & Allergens

Ingredients: Red peppercorns (Piper nigrum) — Kampot origin.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store whole peppercorns airtight, cool, dry and away from light. Best aroma 18–24 months; grind only what you need.

Substitutes & Notes

High-quality black peppers (e.g., Malabar, Sarawak) substitute in a pinch but lack the red-fruit sweetness. For similar brightness, add a whisper of orange zest at the end.

FAQ

Is Red Kampot very hot?
Medium, rounded heat with pronounced aroma—more fragrance than burn.

When should I add it?
Add late or at the table for fruity top notes; add early for deeper warmth in braises.

Why is it red?
The berries are harvested fully ripe (red) before drying, which preserves their fruity sweetness.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de