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Kampot Peppercorns
Kampot peppercorns, or Piper nigrum of the family piperaceae, is the very first Cambodian product to receive a Protected Geographical Indication (PGI). The PGI is an honor that is bestowed upon items that are quintessential to where they have come from, and this was granted for Kampot pepper on April 2nd, 2010. A familiar PGI would be Champagne from the Champagne region of France, where it is believed that the only true Champagne is made from grapes grown there.The pronunciation of Kampot is CAM-pot. Located in southern Cambodia, the province of Kampot is made up of eight districts who all value their pepper enormously. There is a sea nearby, beautiful mountains, and quartz rich soil that is said to be the reason the pepper grown there has such a distinctive taste.
Black peppercorns have a volatile oil content that ranges from 1%-5%. The oil is either colorless or pale greenish. The oil is primarily made up of monoterpenes, which is responsible for the scent of the peppercorns. Most of the volatile oils are present in the outer layer, or hull, of the berry.
Pepper is called black gold in some places. In Arabic you will find it called “fulfol aswad,” in Mandarin it is “hay hu chiao,” in French it is called “poivre noir,” in German “Schwarzer pfeffer,” in Hindi it is, “kali mirchi,” in Japanese you’ll find it as “kosho,” in Portuguese “pimienta preta,” in Russian listen for “chyorny pjerets,” and finally in Spanish it is called “pimienta negra.”
History of Kampot Pepper
Zhou Daguon was the first person to talk about pepper cultivation in Kampot in his journal entries of his experiences while traveling through the area in the 13th century. Under French colonial rule, pepper farming boomed and continued to grow steadily from the 1870s to the 1900s. Annual production during this time peaked at about 8,000 tons per year with over one million vines growing on the installed pepper poles. During this time, the French used Kampot pepper exclusively. This gave the pepper a grandeur in France that no other spice could compare to. Until very recently, most of the exports of Kampot pepper were making their way to France to be used by the chefs of the highest regard.As the 1900s progressed, production of the pepper was slowing, and then a civil war in the 1960s nearly forced production to come entirely to a halt. Pepper farms were wiped out to make way for a staple crop, rice, to take over. Kampot Pepper was almost entirely extinguished as a plant during the Cambodian civil war, but luckily a few farmers kept their skills and plants alive, allowing for the crop to survive, albeit meekly. By the 1990s, there were only 4 tons of pepper being produced annually and at the beginning of the 2000s, there were only 2 tons. Pepper farmers were far and few between. Though the civil war had ended long ago in 1979, these farmers were having a hard time finding the demand for their product.
After a long recovery period, Kampot pepper has reached a revival of sorts. Foodies and people searching for new flavor experiences have brought attention back to the Kampot pepper farms, and now there are over 450 pepper farmers in this region. Because of its Protected Geographical Indication status, there is a remarkable traceability to these peppercorns. The products are frequently monitored down to the specific farm that they came from. This is excellent aid in fighting imitation peppers from other parts of the world. Kampot Pepper received the World Trade Organization’s Protected Geographical Indication in 2010, which links the quality of the product to where it is grown. In 2016, Europe recognized this PGI and the recognition provided fuel for the renaissance of the pepper. Though increased production is still relatively small compared to the height of Kampot pepper production, numbers are estimated currently at about 70 tons annually, with an expected increase of 30-40 more tons by 2018. As the demand for the pepper increases across markets, more farmers are dedicating land to the production.
Kampot Pepper Cultivation
Peppercorns are believed to have originated in India. Pepper plants themselves are propagated mostly through cuttings and less frequently through seeds. Kampot peppercorn vines take three years to reach a maturity that gives to production of fruit. They can be maintained for about twenty years after they have begun producing fruit if they are properly and carefully cared for. Vines are typically set up and planted against vine poles or stacks of precisely laid brick to encourage them to wrap around the structure.The vines enjoy mineral rich soil and rainy weather. They are sensitive to sunlight so they must be protected by dried palm leaves as the light can be very harsh on them. Pests are an issue because of the tropical climate, though growers have gotten around this issue with the use of natural pesticides.
Pepper is harvested every year between the months of February and May in various stages of ripeness. Most peppercorns are grown to be black peppercorns, so they are picked before they are fully ripe. After they have been removed from the vine, the green, unripe peppercorns are boiled for two minutes and then left in the sun to dry. As they dry, the peppercorns turn black. After they are done drying, the peppercorns are packaged and sold or exported to other parts of the world.
Generation after generation of expert farmers who dealt exclusively with growing this kind of pepper in Kampot were dedicated to the preservation of this important crop. Without these farmers, Kampot pepper would have gone extinct during the Cambodian civil war. Some farmers of today, like Sorn Sothy and her husband, consider pepper farming to be the most perfect way of life. They both left professional lives in the city to buy their pepper farm in the country, which had been planted by the previous owners. They care for their plants and open their plantation to visitors and journalists alike. They spray their plants with the extract of the neem tree, which is bitter and deters insects from eating their crops. The soil on their farm is enriched with cow and bat manure, as is common for pepper farms.
Vietnam produces the most pepper in the world, but Kampot in Cambodia is thought to be the home of one of the best peppers in the world. The flavor and unique aroma make this pepper a favorite for gourmet chefs all over the world. Pepper does a lot to contribute to Cambodia’s growing economy, which is doing quite well recently.
Our Kampot peppercorns come from the Trapeang Chrey region of Kampot, Cambodia. The farm where our pepper is grown is smaller in size, having only 250 vines. This is one in a group of 125 farms. The plant is cultivated and harvested by a family of five led by the main farmer Mock Yeun.
What Are Some Problems Facing Kampot Pepper Farmers?
Kampot pepper is once again an up and coming luxury crop. People consider this expensive pepper to be some of the best in the world, making it a perfect victim for imitation and copycatting. Farmers in other parts of the world have been caught marketing their product as Kampot pepper, while in reality it is their peppercorns which have been treated with chemicals and toxins so they will smell and taste more like the Kampot peppercorns. These other peppercorns can be sold more cheaply. Unfortunately, this is dangerous for the consumer and bad news for Kampot farmers. The fake Kampot peppercorns are being sold at prices that make the real ones seem exorbitantly priced, and consumers are deciding to buy the cheap, lesser quality ones without realizing what they are doing. They think they are getting the real peppercorns, and that is simply not the case.Types of Peppercorns
There are a few different peppercorn colors, and their color is affected by when they are harvested from the vine and also how they are produced.Black peppercorns are picked from the vine as unripe green peppercorns and then the drying process turns them black.
White peppercorns are black peppercorns with their exterior hull removed, which makes them less spicy. The hull is the home for most of the essential oils in the fruit. When removed, the peppercorns do not only taste less spicy, but they also smell less pungently as well.
Pink peppercorns are not true peppercorns. Instead, these ripe berries from the Brazilian Pepper Tree are given the name ‘pepper’ because of their likeness in size to other peppercorns, as well as the way they are used in cooking.
Cooking with Kampot Pepper
Kampot pepper can be used anywhere black pepper is used. It is a delicious addition to any dish that you would regularly use pepper.Kampot pepper is famous for its jasmine undertones and tastes excellent in vanilla ice cream. Pair the confection with some fresh fruit for a sweet after dinner dessert.
A traditional dish that is made with Kampot pepper is Kampot Crab. This is a very famous meal prepared by the people of Kampot and Kep, which was recently separated from Kampot. You can modify this recipe by simply frying up crab. Make a dressing for your crab by heating olive oil, garlic cloves, and whole peppercorns on the stove at medium heat. After the oil has begun bubbling, remove it from the heat and get rid of the solids. This oil can be spread over the crab or used as a dip. Serve with rice and dark colored vegetables.
Because of its complex, slightly fruity flavor, Kampot pepper is said to couple extremely well with seafood in general, as demonstrated by the many popular seafood dishes celebrated by the locals of Kampot. Fried squid or Shrimp cocktail can be made just a tiny bit fancier with a dash of this pepper.
Sweets taste so much better with a little spice, which leads me to chocolate pepper bark. This candy can be made quickly and easily. Melt some chocolate melting disks, spread out on wax paper, and then distribute some ground pepper all over it. Chill, break into pieces, and enjoy. This can be wrapped up and used as a great holiday gift or it can be put on a tray for parties.
Whole vs Ground
Peppercorns are better when left whole and ground on an as-needed basis. Pre-ground pepper is often dull in both flavor and color, and will become flavorless altogether over time as the essential oils break down.You can easily grind your own spices at home.
What Does Kampot Pepper Taste Like?
It tastes floral and slightly sweet, with the distinct attribute of lingering on the tongue long after it has been consumed. This pepper is considered the most sophisticated of all peppers in the culinary sphere as it has hints of jasmine in it.Substitutions and Conversions
A quarter cup of Kampot peppercorns is approximately equal to one ounce.Kampot peppercorns can be used anywhere that the standard kitchen table pepper can be used and will add a nuanced flavor to your cooking.
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