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Red pepper from Koh Kong Kampot Cambodia - 60g

France
__ AED 55.00 __

This pepper is mainly cultivated in the region of Kompong Trach and the Voa Mountain in Cambodia. The red peppercorn is the perfect balance between the perfume of the white pepper and the power of the black pepper. It has rich woody and fruity tastes. Kampot pepper dates back to the Kingdom of Angkor. Written records can be traced back to the travelogue of 13th century explorer Tcheou Ta Kouanau. It reached the height of its glory during the Colonial Period and became Cambodia’s leading food export. In 1975, the Khmer Rouge reduced production to nearly zero and replaced it with rice, and it wasn’t until 30 years later that some grower families gave this pepper new life.

A typical Cambodian dish to be tasted. Super fast recipe for 2 : 500 g (16.9 Oz) fillet of beef + 3 shallots + 6 cloves of garlic + 1 teaspoon palm sugar + 1 teaspoon Kampot red pepper + 1 tablespoon nuoc nam + 1 tablespoon soy sauce + 1 tablespoon oil. Cut the beef into cubes; mince the garlic and shallot in a food processor, mix them with all other ingredients in a bowl, marinate for a few minutes, sauté to taste and serve with rice. “Lok lak” means "dice" so when nothing’s going right, place your bets!

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