Kampot Pepper is:
- an inexpensive way to leverage the performance of your higher-cost ingredients
- a high-impact ingredient with the flavor AND fascinating story to keep gourmands coming back for more
- a differentiator that spans your entire menu from aperitif to dessert by way of steak, fish, and sauces
The dining public expects extraordinary things from you, so:
- transform the vagrant pepper on your table with this import from exotic Cambodia
- enlist your diners in a good cause, happy-ending story that spans foreign farm to local table
- add depth and difference to each dish they experience
- has a long history as the authentic, preferred peppercorn in a number of cuisines
- has also been a critical ingredient for innovators
Use Kampot Pepper to:
- restore the authenticity of your classic French cuisine
- recreate the wonders of Nouvelle Cuisine
- be true to the flavor of Cambodian and other Asian cuisines
- sharpen the cutting-edge of fusion creations
- add a new dimension to American fare
All colors of Kampot pepper have the jasmine-like profile for which it is justifiably famous.
Black: A flavor in the more traditional peppercorn taste with none of the bitterness. Aromatic at a distance. It’s a well-rounded flavor with the expected heat but an unanticipated sweet finish. // Perfect for the tabletop but robust enough for steaks, stews, and braise cooking.
Red: The sweetest. An initial pepper flavor followed by a tangy floral aromatic finish with a punch of heat. // Enjoy its complexity crushed and sprinkled on vanilla ice cream!
White: Hot and creamy. Subtle with a hint of floral. Mildly aromatic. Invisible to the eye. // This ingredient is commonly used for sauces, soups, potatoes and beverages.
Want a quantum leap in “palette to palate” complexity? Try Mixes.
Call me for a sample at (717) 725-4305 and I'll tell you what other chefs have done.
Download a copy of our "Palette for the Palate", a mini chef's guide to the nuances of Kampot Pepper's three colors.