Whole Black Kampot Pepper
Ab CHF 15.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Black Kampot Pepper (PGI) from Cambodia, hand-harvested and sun-dried. Bold yet balanced in aroma with notes of cedarwood, dried flowers and a hint of nutmeg – ideal for sauces, crusts and as a finish, as well as a pepper for every day.
· Category: pepper, whole
· Taste: warm, cedarwood, floral, nutmeg
· Use: pepper crusts, dark sauces/jus, beef & veal, grilled vegetables, pasta, braised onions
· Format: 80g jar, 500g stand-up pouch
My tip: Coarsely crush in a mortar and mix with olive oil, thyme and a little orange zest – as a pepper crust on beef or into a dark jus for depth without upfront heat.
Origin & Story
Kampot pepper (Piper nigrum) comes from the coastal region of the same name in the south of Cambodia. Even in colonial times it was regarded as one of the best peppers in the world – grown in small plots, harvested by hand, dried in the sun. Today "Kampot pepper" is a protected designation of origin (PGI). The volcanic soil, the maritime climate and the artisanal processing make it the terroir pepper par excellence – intense, elegant, multi-layered.
Highlights
Black Kampot pepper is made from fully ripe, fermented green berries. Its aroma is bold yet balanced – with notes of cedarwood, dried flowers, eucalyptus and a hint of nutmeg. The corns are large, deep brown and have a dense essential-oil structure. Ideal for dark sauces, pepper crusts or as a finish on grilled vegetables.
Quality
Our pepper berries come exclusively from certified farms in the Kampot region. The harvest is done by hand in several passes. After drying, the berries are sorted, cleaned and filled at the manufactory without anti-caking agents – in small batches, for maximum freshness and purity.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"For me, Kampot pepper has the aromatic depth of a wine – and I treat it accordingly. Coarsely crushed in a mortar with olive oil, thyme and a little orange zest, it makes a pepper crust that goes perfectly with beef or veal. In a dark jus or over poached leek, too, it brings structure without upfront heat."
Recommended use
- Beef, lamb, game
- Pepper sauces, crusts, jus
- Cheese, pasta, braised onions
Recipe idea
Beef fillet with Kampot pepper crust & herb parmesan
View recipe
Origin / Ingredients
Kampot, Cambodia.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place away from light.
Ingredients
Kampot black pepper
Additional information
| Weight | 0.08 kg |
|---|
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