White Kampot Pepper Gi , Vpokampbla 貢布白胡椒(Gi) Terre Exotique

DETAILS

Kampot white pepper is picked when fully ripe.

All stages of production of Kampot white pepper (harvesting, retting, washing, drying, sorting) are entirely manual.

Kampot pepper dates from the kingdom of Angkor. There are written traces in the travelogues of the Chinese explorer Tcheou Ta Kouanau in the 13th century...

It was Chinese immigrants from the Hainan region who introduced pepper to Kampot. They were already growing pepper in China.

It was during the colonial period that Kampot pepper reached its peak and became a first-class import commodity.

From 1975, the Khmer Rouge reduced its production to nothing to replace it with rice. It is only 30 years later that a few families of planters give new life to this Kampot pepper.

In 2009, Kampot pepper became the first Cambodian product to benefit from a geographically protected indication (PGI). Cambodian producers are helped by the union of French producers of Espelette pepper, in order to obtain the IGP from the AFD (Agence Française de Développement). The implementation of the PGI has made it possible to multiply by 10 the income of Kampot pepper producers. This illustrates a good example of solidarity between producers at the international level.

Further information

BBD: 3 years / 3 years

INGREDIENT: White Kampot pepper

ALLERGEN: Absence

NUTRITIONAL INFO: /

NATIVE COUNTRY: CAMBODIA

BOTANICAL GENUS AND SPECIES: Piper nigrum

INGREDIENTS: White Kampot pepper