The beauties of Kampot through the eyes of Kristina Němčková
When your passion for culinary creation combines with a love for travel, it can bring incredible experiences and discoveries both in the kitchen and beyond its borders. Kristína Nemčková is exactly such a personality – the youngest winner of the MasterChef competition worldwide and a chef with an indomitable passion for culinary adventures. Her story intersected with ours, and Kristína discovered not only the magic of Kampot pepper but also many of its secrets. Take a look at Kampot pepper through her eyes.
At the end of 2022, Kristína found herself in Southeast Asia. During a planned trip from Singapore to Vietnam, a spontaneous idea was born to visit Kampot. Kampot peppers and salt pyramids or flakes from this region are often used in cooking, so she was tempted to see how Kampot pepper is grown and subsequently processed.
She consulted with our Klára, co-founder of the .pepper..field brand. She connected her with our local colleagues, Ajja and Nicky. The journey’s adventures and beautiful moments were written down for you in an article on her website.
Are you curious...?
What two types of pepper are grown in Kampot? And on what is the harvested pepper then dried? Have you ever wondered how many kilometers the children of farmers have to walk every day to school? Or how exactly the auctions and purchases of the pepper harvest take place?
You will find out not only that in the article Kristína’s experiences from Kampot.
On farms in the heart of Kampot, she experienced unique moments. She befriended our farmers and had the opportunity to observe what happens, when, and how with the berries of the world’s best pepper. She learned that creating this exceptional spice requires not only quality soil and climate but also the love and care of the farmers.
A peppery finishing touch
Kristína decided to share her culinary skills with them. She cooked a dish for our farmers using Kampot pepper so that her hosts could relax for a moment and enjoy the joy of the taste and aroma of this spice. For her, this was not only a cultural connection but also a way to thank these hardworking farmers for their work. Therefore, we also thank Kristína for the opportunity to collaborate with her.
