Dark red Kampot pepper and its velvety tones

The Kampot pepper plantations hide a whole range of rarities, but the greatest of them are the crimson red peppercorns, which belong to the most luxurious types of pepper. The reason is simple. Truly perfect peppercorns that manage to ripen to a dark red color are just a handful – and literally so.

These are  the ripest peppercorns in the Kampot region, which during their growth were able to attract the greatest amount of sunlight. Thanks to this, they boast the most concentrated fructose content of all peppers and thus can offer a truly unique taste and aroma.

Camphor, cedar, and apricot

When ground, the peppercorns release an aroma with notes of blood oranges, cranberries, elderberries, but also the characteristic scents of camphor, cedar, and lemon balm, which are based on orange peel with a subtle hint of tobacco leaves.

After a few minutes, the scent of the heart of the dark red pepper begins to emerge, reminiscent of leavened dough, new spices combined with roasted malt. It is a very rich aroma that then transitions into Assam black tea and finishes again with notes of cedar.

Pepper with an umami taste

Although you might expect the dark red peppercorn to unleash an inferno in your mouth, the opposite is true. It is an aromatic experience accompanied by a sweet taste caused by the abundant fructose content. The sweet tones fade after a while, giving way to bread-like notes, followed by a subtle taste of dried tomatoes, dried meat, and a flavor known as umami.

The dark red pepper is an extremely complex thread of Kampot nature that you should definitely try. Thanks to it, you will discover that the world of pepper flavors is a world that can continuously surprise.