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Black pepper is a commodity, found in almost every store on the spice shelf. Although each peppercorn and every crushed fragment may seem like the same product, some black peppers can differ from one another. The difference lies in the price, taste, but also the impact of its cultivation on our environment and the farmers who grew it. Peppers without a trademark do not have an easy fate If we were to perform a chemical analysis of the contents of pepper bags sold by traditional multinational companies, we would find that besides pepper, they also contain other substances that have nothing to do with the natural growth process of pepper. These substances, often only in trace amounts, are a reminder of the chemicals with which the pepper plants were treated and the artificial fertilizers used to keep the plants alive in already completely depleted soil. Mass production of pepper, where such practices are completely common, incredibly devastates not only the soil but is also demanding on water resources and burdens the entire local environment. Moreover, such pepper is bought below price and constantly moves through markets, where it is resold in tons to more and more sellers. This increases its price, while over time – often even several months – its already poor taste decreases. Kampot pepper guarantees the highest possible quality The contents of a single pepper bag purchased in a supermarket have thus gone through a journey full of pesticides, emissions, and unfair trade practices. However, there is another way of cultivation, more ethical and positive, which also concerns our pepper, namely the true Kampot pepper from .pepper..field. It is unique not only because of the region where it is grown but mainly because of the farmers' approach and the way it reaches your hands. No pesticides, no artificial fertilizers, just a natural process during which the pepper plants have been cultivated for thousands of years. Kampot farmers are faithful to the cultivation methods of their ancestors, which allow them to grow peppercorns with a unique taste. We discovered this during our travels through Cambodia, and just as years ago we purchased our first pepper for personal use directly from the farmers, even today we buy pepper directly for you in this way. Personal selection of the best grains and direct support of the farmers are the foundations of our entire project, which brings pepper sought after by the world’s best chefs to the Czech Republic. Every precious little bag you hold in your hand is freshly packed this very month and imported directly from the farmer to us without any middlemen. Because this is the path that makes sense and that we enjoy – honest and direct!

Believe it or not, that pungent pepper is actually a fruit. That might be even less believable than the fact that a watermelon is a vegetable! In reality, it is a fleshy fruit with a seed inside, which, like the grapevine, grows in elongated clusters on a plant known as piper nigrum, or black peppervine. The peppervine did not earn the nickname “black gold” for nothing This plant originates from the Indian subcontinent but is now cultivated in many tropical regions, especially in Southeast Asia. It is said that money doesn’t grow on trees, but in the case of pepper, that was somewhat true in ancient times. During the Middle Ages and the early modern period, it was a highly sought-after commodity that was traded for gold. However, it required a great deal of patience. Black peppervine is a very slow-growing plant, best described as a vine that only starts bearing fruit after four years of growth. It reaches peak size and productivity after seven years but can continue to produce the so-called black gold, as pepper was once called, for another 20 years. Mild partial shade, plenty of water, and controlled harvesting – that is life among the pepper vines Surprisingly, the peppervine plant does not like direct sunlight, and therefore it thrives mainly in partial shade. The most common method of cultivation is plantations. Anyone who remembers hop-picking work would feel like they were back in the old days among the climbing plants hanging towards the ground. The usual height of such cultivated vines is 4 to 5 meters. However, the plant can grow up to 15 meters if conditions are favorable. When harvest time comes, the pepper is picked, usually by hand, cluster by cluster. Pickers place it into prepared sacks and then process it further. To give pepper its characteristic black color, farmers harvest it while it is still green. It is then spread out in the sun, and the exposure to light and air turns it black, shrinks it, and intensifies its flavor. Only when the pepper is shriveled and has the right blackish-gray color does the ideal time come to pack and send it. Perhaps directly to your table.

The most important spice in the world. This is how the small peppercorns can be simply described, which together with salt form the foundation of world gastronomy. Their taste is sharp, woody, and sometimes surprisingly bold, which enhances the flavor of the dishes to which they are added. The colors of pepper come from a single plant depending on the ripening time, and their proper combination with dishes is somewhat of an alchemical mystery that we will now try to unravel. Piper Nigrum, or black pepper vine, is the name of the plant whose fruits are commonly called peppercorns. This plant has a variety of subspecies that produce fruits with different flavor profiles. Moreover, different cultivation and processing methods affect its quality. It is divided into  black, white, and red pepper. Black Pepper The most widespread form of pepper spice is obtained by harvesting still unripe green or slightly yellowing peppercorns, which are then sun-dried. This gives them a characteristic ashy brown shade and a wrinkled texture. Kampot pepper is distinguished by its large and dark black grains—the darker, the better quality! If your pepper looks dull, it is a sign that it is old and flavorless. This pepper is pungent and very aromatic. Red Pepper The red color of red pepper is not a sign of spiciness but of delicacy. These are pepper fruits harvested at full ripeness. Its taste is characterized by softness and fruity tones, making it suitable not only for savory dishes but also for desserts. It pairs wonderfully, for example, with chocolate. Occasionally, you might find it in some drinks, to which it is also popularly added; unfortunately, it is often confused with the pink peppercorn from Brazil in South America. White Pepper The last representative of traditional peppers is white pepper, with a perfectly smooth structure lacking that wrinkled texture. This is due to the way it is obtained: after ripening, the red outer skin is soaked and then removed. Thanks to this, white pepper boasts a flavor that lacks the aggressive pungency but instead features floral tones with a slight hint of fermentation. White pepper is an ideal choice for milder light meats and, together with red pepper, perfectly complements fish and seafood. However, we use it for anything because it perfectly enhances the flavor of a dish without overpowering it. What exactly is green freeze-dried pepper? Green freeze-dried Kampot pepper with salt was developed by us as the first in the world on our Czech machines – simply put, we took fresh green pepper directly on the stem and without further drying, vacuum-packed it into a salt brine. This way, it was safely transported to us in the Czech Republic, where we freeze-dried it in Czech freeze-dryers – the taste remains the same as fresh pepper but is less intense and can be eaten just like that – by the little balls!

Not all that glitters is gold, so goes the popular proverb, which also applies to peppercorns. At first glance, this shriveled spice may not seem to hide many secrets. However, few know that in earlier times it was a matter of prestige and even the pharaohs themselves enjoyed it. Although today pepper is considered one of the most widespread and commonly used spices in the world, commonly dominating European, Asian, and American cuisines, many of its secrets remain hidden even from chefs. Pepper, for which one might even kill Today, the term "black gold" probably brings oil to mind. However, before the start of its mass extraction, this term referred precisely to pepper, as it contained similarly great wealth. The history of the relationship between humans and black pepper in Asia spans thousands of years. It might seem that pepper arrived on European tables much later, thanks to maritime discoveries made during the 15th century, but traces of pepper found in the nostrils of Pharaoh Ramesses II and notes about pepper in Roman historians' writings suggest that pepper was known on the old continent much earlier. Famous sailors and fearless Italian spice traders merely rediscovered pepper and built their powerful empire centered in Venice on the profits gained from trading it. Newly found trade routes gradually helped reduce the price of this commodity. Until then, crushed peppercorns on dishes represented a luxury that emphasized the host's prestige. However, from the 16th and 17th centuries, pepper ceased to be exceptional and slowly began to appear outside royal palaces and grand castles. Not all pepper is the same – but in ancient times they didn’t really distinguish much Interestingly, pepper also played a role in the discovery of America. Not only did Christopher Columbus believe that, thanks to one of the most important expeditions in human history, he had discovered a new route to India, but when he found a strange red fruit, he simply named it after pepper because of its spicy properties. And as we know, the same term for pepper and hot peppers is still used in some languages today. After all, cayenne pepper has little in common with black pepper since it is actually a crushed variety of chili pepper. From the southern part of India, where the tradition of cultivating pepper originated, it gradually spread to other tropical regions of the world, such as Cambodia, Vietnam, Indonesia, and even crossed the ocean to distant Brazil. Today, pepper accounts for about 20% of the total spice trade, with Vietnam becoming the leading producer. It produces up to one-third of the world's cultivated pepper, exporting most of this production to other countries. The reason is simple: Vietnamese cuisine uses pepper only minimally. Which nation consumes the most pepper annually? A significant portion of Vietnamese production goes to the United States, which, on the other hand, is among the world's largest consumers of pepper. Each year, pepper worth over 650 million dollars, nearly 15 billion crowns, is exported to this country. However, the biggest lovers of the sharp peppery taste are considered to be the inhabitants of Tunisia. They actually have the highest per capita consumption of pepper, specifically over 100 grams per year. The greatest secret of pepper, however, remains its taste, which must be literally experienced on your own taste buds. For example, the one from Kampot defies all the experiences you have had so far with regular pepper and its flavors. Don't believe it? Taste it.

Human culture has given rise to a number of incredible products that stand out for their uniqueness and long-standing tradition. To make it easy to distinguish these products from similar but less quality ones, they are awarded a geographical indication trademark. This trademark also protects the uniqueness of the pepper grown in the Kampot region, which is unrivaled in the world. The trademark works the same way as Champagne in France Thanks to the so-called protected geographical indication, buyers are assured that they hold a product in their hands that will surprise them with its exceptional character, which is largely determined by the geographical area where it was produced. To better understand how this method of product protection works, let's use one of the most famous examples that is protected by a geographical indication. It is Champagne wine, a drink that must not be missing at any significant event. You don't have to be a wine expert to know that Champagne comes from the French province of Champagne-Ardenne. The fertile slopes here are ideal for growing delicate sparkling wine with a specific taste. However, sparkling wines are also grown in other parts of France and even in other parts of the world. Therefore, it was necessary to clearly distinguish for consumers which wine should be labeled as the true Champagne and which is just its distant relative. Olomouc curd cheeses, French wine, and Kampot pepper have a lot in common Besides, on our journey to exceptional products from specific locations, we don't have to go far at all. We have 23 of them right here in the Czech Republic. If you have ever tasted the traditional Wallachian frgál, explored what is hidden between the crispy layers of Hořice wafers, or wrinkled your nose at Olomouc curd cheeses, then you have most likely had the honor of encountering a purely Czech product with a protected geographical indication. Just like the sparkling treasure from France or the matured delicacy from Olomouc, peppercorns grown in the Cambodian Kampot region are also uniquely protected by this trademark worldwide. The location in the south of the country offers exceptional conditions for growing pepper in the form of fertile soil combined with the humid climate coming from the sea and the shadows cast by the peaks of the Bokor Mountains. A national treasure needs to be cared for It is precisely this place that influences the specific taste of the local peppercorn fruits. However, this is not the only difference that distinguishes Kampot pepper from others. A big role in the uniqueness of this spice is also played by the way it is grown, which in the families of local farmers has been passed down from generation to generation for hundreds of years. No mechanization, no pesticides, and only natural fertilizers. Everything here is in maximum harmony with nature and the refined taste of this pepper. And that is exactly the reason why this pepper was granted a  geographical trademark. Thanks to it, no other product can claim to be this specific pepper. No counterfeit that does not come from the picturesque Kampot, does not contain residues of chemical fertilizers and sprays, and whose taste is only a bland imitation of the real original, can deprive you of the unique experience of Kampot pepper. However, the trademark of this pepper also protects the farmers who grew it. It is proof of their diligence and daily determination to fulfill their dreams through sweat and calluses on their hands.

Champagne among peppers, which has nothing in common with the white pepper you know. We still remember how the best Czech chefs reacted to it: "Don’t bring me white pepper here, it always smells bad." And in the end, most of them tried white pepper and now use it most gladly. Why? Because true white pepper perfectly and gently underlines every dish without being overly aromatic. What is the difference between white pepper from the store and our white pepper Classic white peppers in stores are peeled from unripe black pepper and tend to become musty, which is why no one likes them. True white pepper, however, is peeled from ripe red pepper and thanks to that acquires qualities sought after by the best world chefs – it gently opens the taste buds and multiplies the flavors in the dish! The stripes on white Kampot pepper also indicate that each peppercorn is peeled by hand, not by machine, preserving the maximum of its nutrients and flavors. Creamy white balls are the opposite of aromatic red pepper – a delicate creamy scent with tones of cedarwood and citrus subtly sneaks into the food. At first, you don’t taste anything, but then all the flavors play to the maximum in your mouth and even the simplest dish becomes a gourmet experience. How is true white pepper obtained? It is the core of true red pepper, obtained by soaking it in water and peeling off the skin. How to use it in the kitchen White Kampot pepper is a king that suits everything. It enchanted us most when grilling dark meats, it is fantastic ground on cheeses and raw dishes, it also pairs well with wine and tapas. It excellently complements vegetable soups, gnocchi, pestos, anything with potatoes, pasta, homemade bread, Asian cuisine or spreads. In Czech cuisine, it gave a new dimension to traditional light sauces such as svíčková. Your bag or tube always contains fresh Kampot pepper, hand-packed no later than a month before sale under our control. This is our huge difference compared to the competition, which you – our customers – will recognize best by the taste of the pepper. Freshness is especially important for white pepper so that it does not become musty.

"We would like to taste the fresh green pepper just as you eat it in Cambodia, " we often heard from customers. So we got excited about this idea until a complete world unique – freeze-dried fresh green Kampot pepper. In short, our farmers picked fresh green berries, which we vacuum-packed together with salt and sent to us in the Czech Republic. Here we subsequently rented a freeze dryer from the Czech company LYOTRADE, and the spicy treasure was born! However, the freeze-drying process takes a very long time, so its supply is very limited. Why is freeze-dried pepper so good? The special freeze-drying process serves to preserve the maximum quality, freshness, and flavor accents of genuine fresh Kampot pepper – from Cambodia all the way to your plate! This pepper, like our other peppers, is a 100% organic fair trade product, lovingly harvested, which we personally developed as the first in the world. Thanks to freeze-drying, the incredible intensity of fresh Kampot pepper is softened, and when consumed, you feel a delicate peppery taste that reminds you of freshly picked berries on the Cambodian coast, but with a much milder intensity. You often ask us how to use it in the kitchen Its playfulness in combinations with various dishes is almost endless! When combined with liquid or oil, the ball reabsorbs moisture and tastes like fresh – it goes perfectly with steaks and any meats, for preparing sauces, in pasta, on meats, or crushed for grilling. It also pleases vegetarians in salads with herbs, in risottos (e.g., asparagus), or you can eat it just like that! It does not belong in a grinder; it is used whole in the kitchen or crushed with a mortar. How long does freeze-dried pepper last? This fresh pepper is sealed in a doypack bag and will last you at least three months without refrigeration. If you plan to keep it longer, we recommend storing it in the fridge. Salt acts as a natural preservative, so you don't have to worry about its quality weakening. The main thing is to understand how freeze-dried Kampot pepper works in the kitchen and that it is fresh pepper, not a dried variant. In practice, this means learning to use its whole balls, or at most their coarsely crushed form, which is ideally incorporated during cooking to absorb liquids inside. Tip for simple tapas: surprise visit at home? If you have quality bread and olive oil, we recommend putting crushed freeze-dried pepper into a small dish with olive oil and dipping the bread in it. In our .pepper..family, this simple tapas inspired by Italy is a great success!

Do you remember the last time you terribly confused someone? That's exactly what will happen to you with our black pepper. If you expect it to be most similar to the pepper you buy in the supermarket, we recommend pouring out our and any other bag of whole black pepper onto a white plate and visually comparing the peppercorns at first glance. Pepper with a capital P A huge, hard, full, dense, juicy, dark black ball on one plate. A small, shriveled, dull, very light, empty, and possibly even broken ball on the second plate. Black pepper is the most well-known form of the fruits of the Piper nigrum plant. Our farmers handpick it at the beginning of the season as unripe green berries. The harvesting process of this pepper is the simplest among the three basic Kampot peppers – it is picked along entire stems, not just the berries, as is the case with red pepper. Thanks to natural fermentation and drying in the sun, the berries turn black and develop their full flavor. The dark black berries are soaked with intense scents of eucalyptus, thyme, mint, and the camphor typical for Cambodia with tones of sweet pears. When ground, the berries also gain a fresh hint of citrus, which is why Italians love it on their pasta. What to create with black pepper in the kitchen so it’s not boring It definitely won’t be. On the contrary, its complex full pepper flavor makes it a bestseller that you can use almost on anything without having to think long about pairing it with food. Fry, grill, stew, preferably with meat! Black Kampot pepper likes these heat treatments and shines even more. It suits steaks, red meats, classic sauces, soups, but above all any pasta. Without our pepper, most Italian restaurants can’t start their day! In Czech cuisine, it is the most popular of all peppers – it highlights the taste of classic svíčková (marinated beef) as well as strong goulash.

Red pepper is Cambodia's sweet flagship – only a few countries in the world can grow it. Why? The harvesting process is extremely demanding and the climatic conditions for the grain's ripening must be perfect – this combination is provided only by the Kampot region in Cambodia, which is renowned for its true red pepper. On one farm, you can produce maybe only a cup of red pepper per day It is therefore extremely rare. Red Kampot pepper is harvested at full ripeness of the berry, which is usually at the end of the season in April/May, when the berry ripens in the sun for several months before it is completely red and full of juicy fructose. Unlike black pepper, it is not harvested along the entire stem, but farmers carefully monitor when some of the berries on the stem ripen to their orange-red color and at that moment they pick – this one single berry. Thanks to its long ripening, this pepper is moister and juicier than all the others, but at the same time it is the most susceptible to cultivation. It also attracts small birds with its color, which gladly peck at it, so every protected berry is very precious. After harvesting, red pepper is boiled in hot water, then soaked in cold water and dried in the shade. The cherry-red berries are incredibly sweet and fruity; the first flavors you notice are forest fruits, apples, rose, cherry, and rosehip. At first, it doesn't burn, but after one minute this spiciest of peppers unfolds and literally creates a pepper explosion in your mouth. It is said to be the most aromatic pepper in the world. Only from true red pepper can genuine white pepper be obtained It is its kernel that is obtained by soaking red pepper in water and peeling off the skin. Common white peppers in stores are incorrectly obtained by peeling black pepper, which is unripe and becomes musty after peeling. Beware of fake peppers Pink pepper, commonly available in spice blends, is nicely colored but grows on the branches of Brazilian pepper tree, so it is just a poor relative of true pepper. The same goes for cayenne pepper, whose name arose from a mistranslation; it is actually ground chili peppers. The red pepper you have known so far is therefore not true red pepper at all and has completely different flavor properties. Read more about these fake peppers in our article. But what to expect from red pepper in the kitchen This pepper is the flavor opposite of black pepper. Do not put it on meat – it pairs only with fish or seafood; on the contrary, as the king of cold cuisine, you will love it in combination with vegan and vegetarian dishes, salads, vegetables, eggs, vegetable soups, risotto, sweet desserts, and cocktails. In Czech cuisine, it is a popular spice for Christmas baking – incidentally, the Czech word for gingerbread (perník) is originally derived from pepper, which used to be an integral part of it!