Archive for Pepper

Kampot Pepper

Posted in Latest of Asienreisender, Places with tags , , on December 3, 2013 by Thim Kwai

Kampot pepper is famous for it’s taste and quality. In the French colonial times the local pepper plantations alledgedly supplied any restaurant in France with Kampot pepper. And it’s still a famous product of the region; a number of pepper plantations are around Kampot and Kep. But, what’s actually the difference compared to other peppers?  Visiting a pepper plantation and having a guided tour, the question was answered with the difference of the Kampot soil. There is a high degree of a certain quartz in the local grounds. The pepper plants therefore are not different than elsewhere, the plantation owner said. Well, there are certainly different kinds of pepper. However, there are still three different colours of Kampot pepper. There is black pepper, red and white pepper. Where are these differences coming from? It’s not the case that the different colours come from different kind of plants, as one may assume on the first glance. When the pepper corns are ripe, part of the same bunch is already red, part of it is still green. They get picked then together. If the harvest would be delayed until the green corns get red as well, then the corns who went red first would fall down and get lost. So, the bunch is picked as a whole, and in a next step the red and green corns get separated. Both kinds get airdried for one week. The green corns change their colour to black when drying, the red corns remain red. To produce white pepper, part of the red corns get boiled for ten minutes in water; in this process they loose their skin. After that they get dried and gain a white color.


This is only a part of the richly illustrated article ‘Kampot’. Read here the whole article on Kampot.

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