Whole Red Kampot Pepper
Ab CHF 19.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Red Kampot pepper comes from the protected Kampot region in Cambodia and is harvested fully ripe by hand. It impresses with fruity notes of berries, cherries and raisins, a mild heat and velvety depth.
- Category: pepper, whole
- Taste: fruity, berry-like, mildly hot, velvety
- Use: game, lamb, duck, dark chocolate, vanilla ice cream, matured soft cheese
- Format: 70 g jar / 200 g stand-up pouch
My tip: don’t grind red Kampot pepper in a grinder, but crush it in a mortar – this preserves its full aroma. Especially lovely with vanilla ice cream and a little olive oil or with matured soft cheese.
Origin & Story
Red Kampot pepper (Piper nigrum) comes exclusively from the protected Kampot region in the south of Cambodia. There it thrives on mineral-rich soils and in an optimal humid tropical climate. Since 2010, this pepper has officially carried the protected geographical indication (PGI), which safeguards its outstanding quality and origin.
The deep-red, fully ripe pepper berries are traditionally harvested by hand and exclusively at the ideal moment of ripeness – precisely when they have reached their aromatic maximum. Processing then takes place carefully and gently in small family businesses whose knowledge has been passed down for generations.
Highlights
Red Kampot pepper has an intense, fruity aroma with distinct notes of ripe berries, dark cherries, dried strawberries and a hint of raisins. Its heat is mild, finely balanced and develops a warm, velvety depth with a long finish. The peppercorns are somewhat softer than black pepper and release their aroma especially intensely when freshly crushed in a mortar or lightly pressed. The exact selection remains my secret.
Quality
My red Kampot peppercorns come exclusively from certified family businesses within the protected Kampot/Kep region. Every single berry is harvested fully ripe, gently sun-dried and hand-selected. I consistently avoid additives, technical aids, artificial flavourings or anti-caking agents.
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
Red Kampot pepper should never be ground in a grinder – I always crush or mortar it fresh to bring out its aroma fully. It tastes especially lovely with warm, matured soft cheese, with dark meat and a robust jus or, surprisingly well, on vanilla ice cream with a drop of high-quality olive oil.
Recommended use
-
Game dishes, lamb or duck
-
Dark chocolate, mousse au chocolat or vanilla ice cream
-
Matured soft cheese, robust sauces or pickled fruit
Recipe idea
Pan-fried pineapple with red Kampot pepper
View recipe
Origin / Ingredients
Cambodia.
All ingredients are processed with craftsmanship, 100% at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
Kampot red pepper
Additional information
| Weight | 0.07 kg |
|---|
You may also like…
-
Havsnø Sea Salt Flakes
Ab CHF 12.– Select options This product has multiple variants. The options may be chosen on the product page -
Pepper Composition No.5
Ab CHF 10.– Select options This product has multiple variants. The options may be chosen on the product page -
Druid Smoked Salt
Ab CHF 20.– Select options This product has multiple variants. The options may be chosen on the product page -
Spice Grinder Cast Iron Size S
CHF 49.– Select options This product has multiple variants. The options may be chosen on the product page
Reviews