Terre Exotique’s red Kampot pepper is hot, sharp and fruity - the perfect partner for fish, poultry and desserts. Red Kampot pepper is cultivated by picking the berries when they are very ripe. They are picked once they have developed a thin fermented layer on the skin - just like the ‘noble rot’ that develops on some grapes before being made into wine. The berries are first soaked in boiling water, then plunged into iced water to retain the red colour.

Grind the peppercorns in a pestle and mortar, then use to make a subtle spiced, creamy sauce for pork, or sprinkle over strawberries with fresh mint leaves.

It is believed that Kampot pepper can be traced back to the 13th century, with Chinese immigrants bringing the pepper to Cambodia. In 1975, after centuries of farming, Kampot black pepper production depleted to almost nothing as rice cultivation took over. Over 30 years later in 2010, Kampot pepper was awarded PGI status (Protected Geographical Indication), giving this well-loved pepper a place on the table again.

About Terre Exotique

Terre Exotique works directly with hundreds of specialist farmers and producers around the world – to bring the very best peppers, spices and salts to our tables. The company was founded by Erwann de Kerros, a Breton and seasoned traveller. After tasting pepper in the Penja plantation in Cameroon, Kerros yearned to try other specialist peppers and spices – and Terre Exotique was born.

The company works closely with farmers to preserve natural habitats, and to ensure a sustainable income for local communities. Each spice is carefully packed in tins or glass jars – with no plastic. The metal tins preserve the flavours and aroma of your spice, by protecting them from sunlight. So the ingredients stay at their best for longer.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Red Kampot pepper

Storage: Keep at room temperature in a dry place