Red Kampot Pepper is the flagship product of the Kampot Pepper appellation. Its production requires an important workforce to select the red corns one by one.
At the peak of the dry season, around the month of March, the corns ripen from yellow to red. The red corns are harvested by hand at full maturity. On the pepper cluster, the farmers carefully pick each red pepper corn and leave the bunch on the tree to let the other corns ripen. The other method is to pick the clusters that contain about a quarter of red corns. These clusters will then be processed the same day at the production workshop. For these clusters, our employees will carry out the selection on the table and gently pick the red corns by hand. These red corns are very fragile and require careful treatment.
The red corns are then washed, blanched and sun-dried for 2 to 3 days depending on the sunshine, until it reaches its optimum drying.
Red Kampot Pepper develops powerful and fruity aromas. Its unique taste, less spicy than black pepper, offers sweet notes of red fruits, prunes, dates and honey.
Freshly ground, it embalms and perfumes your salads, your dishes and your desserts. On strawberries or pears, its delicate aroma will be highlighted.