When it comes to spices in South Africa, pepper plays an important role because it adds spiciness to all of the regional cuisines that distinguish food from others.
While we all know about red, green, yellow, white, and black pepper, there exists another pepper that is often considered the best in the world, and it is called Kampot pepper.
Scroll down to learn more about it.
What is Kampot pepper?
Kampot pepper, a certified geographical indication (GI) product of Cambodia since 2010, and is grown and produced in Cambodia. As per food historians, the Chinese explorer Tcheou Ta Kouan recorded the cultivation of Cambodian pepper in the 13th century. And as per reports, at the beginning of the 20th century, Cambodia was exporting approximately 8000 tonnes of Kampot pepper in the world. It has been mentioned that the unique flavour of the pepper is due to the rich soil of Kampot and its location between the mountains and the sea.
What makes Kampot pepper the best in the world
They are considered the finest peppers in the world, and the credit goes to the way they are produced. As per experts, they are produced in the southwestern province of Kampot and the unique blend of weather that includes warm, humid, elevation, as well as the quartz-rich soil, help produce superior flavour and aroma.
What does Kampot pepper taste like?
As per food historians, Kampot pepper is very pungent, ripe, and hugely aromatic. It can be closely associated with coarse black pepper but with a slightly more citrusy feel. It is considered a fresh and bright pepper with undertones of cocoa, that is not-too-spicy.
Benefits of Kampot pepper
As per studies, it is helpful in improving stomach health, increases the production of gastric fluids to aid in the dissolution of food, and also plays a key role in fighting cholesterol.
How to use Kampot pepper
While it is largely used in cooking red meat, one can also use it for tofu, paneer, and even seafood. While using it for fish and chicken, it is suggested to use lime along with the pepper to reduce the intensity of the flavor. It can also be used for cooking crab. It also tastes best with cheeses such as mozzarella, feta, or cream cheese. Experts recommend pairing it with fresh fruits such as mango, peaches, oranges, and pineapple. One can also use it as a dusting on chocolate or caramel desserts. It can also be in cocktails like Bloody Mary.
