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Kampot Pepper


Cambodia in your Kitchen

 

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Kampot Pepper


Cambodia in your Kitchen

 

 
…ordinary pepper bears as much resemblance to Kampot pepper
as vin de table does to fine Bordeaux.

A culinary sensation

The Kampot pepper -found only in the Kampot region of Cambodia- was once the world's most prestigious peppercorn, integral to classic French cuisine and celebrated in gourmet kitchens everywhere for its complex aroma and mild, flavorful spice. However, during the genocidal Khmer Rouge regime of the 1970s, Kampot Pepper exports ceased. 

Over the last 10 years Cambodiahas had the 10th fastest growing economy in the world. Kampot Pepper is the leading sector in the development of Cambodia's agricultural economy. Recently it was designated a Protected Geographical Indication (similar to Champagne) by European authorities.

We are -and you can be- part of this effort to return Kampot Pepper to tabletops worldwide. We'll grow it and import it; you buy it and sell it or serve it!  Diners will remark the quantum leap in flavor of dishes prepared with or seasoned with Auguste Escoffier's preferred pepper...  and come back for more. 


Our Kampot Pepper Promotion Association (KPPA) video.


“These peppercorns are magical and delicious - and just the sort of agricultural redevelopment effort I love to support.  I endorse everything about Marquis de Kampot.”

“These peppercorns are magical and delicious - and just the sort of agricultural redevelopment effort I love to support.  I endorse everything about Marquis de Kampot.”

 
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A Farm in our Family



At our 5th-generation locally-owned farm in Cambodia.

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A Farm in our Family



At our 5th-generation locally-owned farm in Cambodia.

As Cambodia’s renaissance continues Kampot Pepper is regaining its fame.  Marquis de Kampot is among a handful of farms reviving this world-famous crop and the most qualified to target the US market: our red, black, and white peppercorns are grown in Cambodia by the ex-pat wing of our family and imported into the American market by the U.S. wing of our family.

CAMBODIA

Our production team in Cambodia bridges international business and the local community:

  • The farm owners, Thomas Pianka & Amy Pianka-Chen, are business professionals who have lived in Asia for 28 years and in Cambodia for 8. 
  • Our French, English, and Khmer-speaking Farm Manager, Stephane Arrii, has lived in Cambodia for 16 years.
  • Our 5th-generation Pepper-Master, Mr. Hu, lives on the farm with his family and recruits from the local farming community.

We have 9,000 vines on a 15-hectare farm in the heart of the Geographically Protected Kampot region. As members of the Kampot Pepper Association (KPPA) we promote indigenous pepper growers and defend traditional practices.  We were organic before the term “organic” was coined.

GAP, GMP, HACCP, and per-shipment testing is sourced from the Cambodian office ofthe internationally reputable TUV.  A full HACCP Plan and Recall Plan has been implemented.  Production lots are coded and tracked through our channel from individual plant to end-users in the USA by way of harvest, in-country processing, shipping, U.S. processing,  and warehousing/delivery.

 

USA

Marquis de Kampot's exports are distributed wholesale in the USA by the extended family resident in farming-fantastic Lancaster PA.  Robert Pianka, M.B.A. (Thunderbird), applies his experience in business development, international business, and emergency-relief/international-development to global operations and U.S. marketing and sales.  Kathleen Pianka, an accomplished chef and Senior Brand Manager for an international food service giant, handles all matters involving taste.

As organic-safe sterilization is not available in Cambodia, our peppercorns will be sterilized using the H2O Express Steam process and co-packed locally in Lancaster, PA.  Our Food Safety protocols are backed by product testing at key points in the process: pre-export, receipt in the US, post-processing. (We welcome the result of tests conducted by Buyers.)

In the USA, our Marquis de Kampot peppercorns are available to distributors in bulk and directly to chefs in restaurant-grade containers.

The mineral-rich soil in Kampot produces sharp aromas and spicy tastes—when ground to a powder, it is used to add distinct flavor to meat and fish dishes.
— Luu Meng, an award-winning chef and president of the Cambodia Hotel Association.
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kampot on the plate


More than "just pepper".  For discerning palates.

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kampot on the plate


More than "just pepper".  For discerning palates.

Used with permission from Cooking On The Weekends

Used with permission from Cooking On The Weekends

Also from Cooking On The Weekends

Pepper chocolate chip cookies

Please visit Valentina's delicious website for this and other great recipes:

Cooking On the Weekends

on Facebook too...

 

delmonico steaks

SERVES 2

  • 4 teaspoons Kampot black perpper / ground or crushed
  • 2 Delmonico Steaks
  • - Extra Virgin Olive Oil
  • - Sea Salt

DIRECTIONS

Brush the steaks with olive oil.  Rub each side with salt and 1 teaspoon Kampot black pepper.  // Marinate for 30 minutes. // Grill steaks on hot coals for 2-3 minutes each side for medium rare. // Serve immediately.

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Order now


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Order now


CONTACT:

To talk, get a sample, or to place your order, please contact our National Marketing Director, Rob Pianka, at 717-725-4305, rp@marquisdekampot.com, or using the button below.

 

SAMPLES:  

We will gladly send you a sample of our black, red, and white pepper.  (We know that once you open the box and smell our product most people are hooked!  In my experience not even the most skeptical chef makes it past cracking the first peppercorn with their teeth.)

We will send some recipes too...just to pitch a slow ball across your plate.  (We are super excited to share samples with chefs who will test our pepper in traditional recipes OR experiment artfully with new creations: See pages 5-6 of our Story document.)

 

ORDERS:  

Available -- this year -- wholesale only . Supplies are limited.  Reserve your order now from the container planned for Winter 2016.  

kampot pepper red white black peppercorn cambodia recipes