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In one of our recent posts, we revealed to you the mysterious pepper oil from Kampot pepper and looked into its health effects. This time, it will also be about this oil, but we will look at it from the perspective of production. Extracting the essence by distillation Black pepper oil from black pepper can be obtained either directly from crushed peppercorns, or it can be extracted from the pepper vines on which the peppercorns grow. In both cases, the key to obtaining the essential oil is the distillation process. Specifically, it is steam distillation, where steam under high pressure is filtered through organic material—in this case, parts of the pepper vine plant or directly the peppercorns. The oil is then separated from the water and bottled. The yield ranges between 1 and 4% of the total biomass volume. This is also why it is a relatively expensive product. The good news is that due to the high concentration of substances contained in pepper, only a few drops are enough for most uses. Easily soften the concentrated strength For some, however, this oil may be too strong. In such cases, it can be combined with other oils. It pairs very well with citrus oils and oils from flower petals. Suitable examples are orange, grapefruit, lemon, or bergamot, or lavender. Due to its pungency, you can also try combining it with essential oils of eucalyptus or tea tree. Try creating a blend of 20 ml sunflower or calendula oil, 10 ml St. John's wort oil, 1 drop of black pepper essential oil, and several drops of ginger and lemon essential oils. You will obtain a perfectly fragrant bomb that you can use for muscle stiffness and a whole range of other ailments, which you can read about in our articles.

The days of May 13 to 15 are dedicated to celebrations in Cambodia. They celebrate the birthday of the local ruler Norodom Sihamoni, the only monarch in the world who speaks fluent Czech. However, fluent command of Czech is not the only interesting fact about this ruler, whose life story was filled with dance, slavery, and ruling. Studies at Czech schools and resistance against communism Norodom's rule was destined. He was born as the son of the Cambodian king Norodom Sihanouk, who sent him to then Czechoslovakia for experience when he was nine years old. President Antonín Novotný himself arranged a government scholarship for the young Cambodian, thanks to which the prince began studying elementary and later language school in the heart of Europe. More than languages, however, Norodom was captivated by dance, which he eventually began studying at the Prague Conservatory and later at the Academy of Performing Arts. When the Warsaw Pact troops invaded Czechoslovakia, he was one of those who protested against the invasion. At the time, he had no idea that a similar fate would soon befall his homeland. From hard work in the fields to Cambodian ambassador A few years later, Cambodia fell under the control of the Khmer Rouge faction, and his royal father was overthrown. Sihamoni returned home in 1975. However, he was not greeted with any grand welcome; instead, by order of Pol Pot's regime, he had to work as a slave in the rice fields. His family was imprisoned until 1978, when the Khmer Rouge regime fell. Until liberation by Vietnam, Sihamoni and his family were imprisoned in their palace. Afterwards, he withdrew to a remote monastery and became a monk. However, the desire to dance was stronger, so he eventually left the monastery and headed to Paris. There he founded his own dance school, which he led until the new millennium and where he later also became Cambodia's ambassador to UNESCO in Cambodia. Are you interested in more brutal facts about the historical rule of the Khmer Rouge in Cambodia? Read another article where we describe the devastating history of Kampot pepper. The Cambodian crown and honorary citizenship of Prague He was crowned King of Cambodia in 2004 and has been at the head of the country ever since, although his role today is mostly representative, similar to many other monarchs in Europe. The ruler has returned to the Czech Republic several times and always remembers our country with love. He is said to still speak Czech absolutely fluently! This year, the ruler, who is very popular in his country, celebrated his 69th birthday. What do you think, shall we have a nice chat with him in Czech sometime? :-)   Source of the opening photo: reflex.cz

Have you ever wondered how gingerbread got its name? Fragrant bread with honey was already baked by the ancient Egyptians. Perhaps it was precisely because of the close connection to the Middle East that pepper began to be added to this delicacy. Over time, this pastry made its way to the Czech lands, where it began to be called after the peppery taste. How the original pepperbread gradually became gingerbread While today we perceive gingerbread as a sweet treat that we do not consume very often, in the past it was a dish eaten almost every day. Its baking was the craft of specialized artisans called koláčníci, mazanečníci, or caletníci. The original gingerbread recipe consisted of flour, honey, and pepper. During the Renaissance, gingerbreads were even baked so heavily spiced with pepper that they were used as an equivalent to today's beer snacks. Their spiciness increased thirst, so they were served in taverns to encourage guests to drink as much as possible. Gingerbread spices are still mildly peppered today Pepper is still part of gingerbread spices today, but in a significantly smaller amount. In blends, which are often a secret of each manufacturer, it is usually complemented by clove, cinnamon, fennel, anise, allspice, star anise, cardamom, and nutmeg or flower. It is interesting that these spices have similarly beneficial and healing effects on the body, often associated with the digestive system. After all, gingerbread was once used as a remedy to get rid of various parasites living in the stomach and intestines. However, those times are long gone, and today gingerbread is a treat that scents every Christmas, without which no fair can do, and which brings a smile to the face of every child.

Maybe it has also happened to you that you were crushing your favorite Kampot pepper into food when suddenly you felt a tickling in your nose and an uncontrollable urge to sneeze. Hopefully, you managed to quickly turn your head away, otherwise the salad might have been seasoned with something that was never originally planned. Why does pepper make us sneeze? The answer is piperine.  Piperine is what makes pepper peppery Piperine could be described as the soul of peppercorns. This alkaloid is precisely what causes its pungent taste, contributes to its aroma, and is also the reason for the many health benefits that pepper brings. Alkaloids, that is nitrogen-containing organic compounds of plant origin, can irritate the nerve endings inside the nose. As soon as the alkaloid hits the mucous membrane, it begins producing a chemical called histamine. And it is histamine that causes muscle contraction, which results in sneezing. What happens to our body? The body tries in this way to expel the substance that is irritating the mucous membrane. Piperine is contained in all the colored varieties of pepper. However, its highest concentration is in black pepper. It is interesting that during sneezing we can also observe a very strong flash in the eyes. This is the body's reaction to the high pressure in the head during sneezing. This pressure can also affect the retina, which is sensitive to light. So next time you work with pepper, be prepared for the imminent danger of sneezing. And also be prepared that it will be accompanied either by the wish "to your health" or the phrase: "It's true." While the first custom has its roots in the Middle Ages, when people wished each other strong health during plague pandemics, in the second case people already in antiquity took sneezing as confirmation of the truth of the statement preceding the sneeze. The divination from sneezes, which was practiced in ancient Rome, fortunately, has been lost to history. We can reinterpret that prophecy in our own way, for example: It is true that Kampot pepper is the best in the world. :-) Are you interested in what piperine does in your body? Read another article about its health benefits.

We have shown you several times that pepper does not have to be just a spice in your kitchen to season steak or sauce. With this magical treasure from Kampot, you can conjure in various ways. And adding it to coffee or ice cream is just the beginning. Pepper also finds its use in cosmetics, where it works great in hair and skin care. Black pepper is rich in potassium, magnesium, iron, and also vitamins C and K Thanks to the presence of vitamin C, pepper is extremely rich in antioxidants and also has antibacterial and antibiotic effects. The oil obtained from black pepper can thus be used for skin treatment, as a prevention against wrinkles, and it also helps to remove pigmentation. Crushed black pepper can also be used as a peeling, helping for example with healing scars and acne spots Thanks to its antiseptic effects, it also aids overall healing and cleansing of the skin. However, it is important to remember that not every type of skin reacts well to pepper. Initially, approach its application on the skin with caution and combine it with carrier substances that you know your skin tolerates well. Take advantage of the beneficial black pepper also on the scalp and to strengthen your hair roots  Black pepper can help with the removal of dandruff, improve hair quality, and even support the growth of new hair. To increase the effect, you can also add a few citrus seeds to the mixture, which also help fight dandruff and refresh your scalp. Keep in mind that it is important to combine pepper with a carrier substance so that the pepper is not too concentrated – for example, with jojoba or apricot oil. Are you interested in more beneficial effects of pepper on your body? Read for example an article about the beneficial effects of piperine.

Krama is a piece of Cambodia that you can always carry with you. Even at home in the Czech Republic. They are worn by women, men, and even children from all social classes. Cambodian silk or cotton scarves called Krama are an integral part of the local culture and a fashion accessory. Cambodians can use them in a thousand ways! It is not exactly certain how the scarf became an integral part of Khmer culture, although historians believe it may be related to ancient ties to the Indian subcontinent, where similar scarves are very popular. However, it is interesting that no other country in Southeast Asia historically wore scarves to such an extent, which makes Krama an even more distinctive cultural heritage. Neither religion nor politics Unlike other cultures where scarves are perceived as part of religion and primarily serve to cover the head, Krama is a completely non-religious and non-political symbol. Thanks to this, this piece of silk fabric can basically be used for anything: from covering the head, carrying children, to a hammock. Krama is even part of traditional Khmer martial arts. During a match, fighters wrap it around their waist, head, or wrist. Mothers, on the other hand, use krama to wrap their children and carry them on their backs. Most commonly, however, krama is used as a classic scarf or shawl that helps protect against the Cambodian sun. How do Kramas differ from each other? Krama was also a way for higher social classes to distinguish themselves from lower ones. The highest-ranking people had Kramas made of silk, and in some cases, a silk krama even replaced our classic engagement ring during a marriage proposal. The price of a krama is also determined by its pattern. Here, of course, the more complex, the more expensive such a piece of fabric is. The production process of krama has undergone some development over the centuries, but it is still purely handmade work involving several people. At the end, a piece of Cambodia is created that you can wear too. And we guarantee it will look good on you. :-) What other souvenir can you bring home from Cambodia? Read our article about the most authentic souvenirs from this fairy-tale country.

In the first part of our miniseries on the scientific examination of peppercorns we introduced you to the discovery made by scientists from the Cambodian Technical Institute. While studying the behavior of red peppercorns, they found that some important substances affecting the taste and aroma of this pepper are degraded when dried in too intense sunlight. So what secret process is behind preserving 100% quality of the rare red pepper? By blanching the peppercorns before drying, excellent results were achieved The scientists' recommendation could actually be that farmers dry the peppercorns at lower temperatures to preserve color and flavor. However, this is a difficult task both technically and time-wise. Therefore, the scientists sought a solution to avoid degradation while still drying the pepper at high temperatures. And they truly found such a solution. The secret is quickly blanching the red peppercorns before the drying process. Scientists found that when the peppercorns are immersed in boiling water, they retain their properties during subsequent drying. During their experiments, they conducted various lengths of boiling the peppercorns and discovered that changes in the matrices and enzymes within the peppercorn structure occur after just five minutes of boiling. The boiling time is very important With longer boiling, the processes inside the grain stabilize and the changes are no longer as pronounced. When peppercorns that have been blanched are then dried at temperatures exceeding 55 degrees Celsius, the degradation processes inside the grains are not as significant as in grains that were not boiled. Boiled peppercorns retain their color better and also their flavor and aroma profile. The scientists' conclusion is: to preserve the perfect red pepper, the ideal procedure is to first blanch the grains for 5 minutes and then dry them at 55 degrees Celsius. The result should be red peppercorns of the highest quality, retaining the maximum amount of substances they contained at the moment of being picked from the pepper vine. Long live science!

Kampot Pepper has literally risen from the ashes in recent years and is once again attracting the attention of the whole world. Not only professional chefs but also enthusiastic amateur lovers of refined tastes have been captivated, as well as scientists from the Technological Institute in Cambodia. Several experts from the Faculty of Chemical and Food Technology have looked beneath the surface of pepper to uncover the secrets of its chemical composition and define the ideal way to handle the treasure from the Kampot region. How to get the best out of the rare red pepper? The subject of their research was red pepper, which is among the specialties of the region. These are fully ripe peppercorns that gain a sweet taste without losing their characteristic peppery spiciness. Scientists were primarily interested in the properties of handling this pepper during its processing after being harvested from the pepper vine. In the traditional process, the peppercorns are harvested and then dried under the sharp Kampot sun. The temperatures accompanying the drying process can exceed up to 60 degrees Celsius. It was precisely the effect of temperature on the chemical processes inside and outside the peppercorns that became the subject of the scientists' research. 55 degrees Celsius is the critical temperature for preserving all aromas and flavors Scientists found that the moment the drying temperature of the grains exceeds 55 degrees Celsius, degradation begins in several important factors that affect the overall taste and aroma of the pepper. The ripe red peppercorns lose their rich color, and the content of phenolic substances and flavonoids, which contribute to the taste and aroma profile of the peppercorn, also starts to decrease. What these temperatures do not affect, however, is the piperine content in the peppercorn, which gives it its characteristic spiciness. Even at temperatures reaching 65 degrees Celsius, the levels of this substance remain stable, and the grain remains equally spicy. The scientific research could eventually lead to an innovative approach to processing Kampot pepper The result of the study could therefore be a conclusion and recommendation for farmers to dry their peppercorns at a constant temperature not exceeding 55 degrees Celsius. However, in such a case, the drying process takes a longer time. Therefore, scientists came up with a solution on how to dry peppercorns faster while preserving their important substances. You can read about this procedure in our next article in the series When scientists look beneath the skin of Kampot pepper.

Maybe you were also fans of the Tomb Raider movie from the turn of the millennium, in which Angelina Jolie played the role of Lara Croft. The famous film, based on an even more famous computer game, was filmed, among other places, in Cambodia. The setting for the adventurous scenes was provided by the Ta Prohm temple, which is hidden deep in the jungle. A spiritual place that breathes ancient life Thanks to the film, we can today talk about the temple as one of the most iconic places in Cambodia. Its crumbling towers and walls are gripped by gigantic tree trunks and their root systems, which gives the whole place a very special atmosphere. While walking through the forgotten courtyards of the temple or inside its shady corridors, you will constantly be under the watchful eyes of stone statues of warriors and mythological beings. In this temple, you will simply feel like you are traveling back in time and discovering a forgotten civilization. Although today the temple has been almost pulled from the clutches of the jungle for safety and accessibility for visitors, its appearance still most closely resembles what its ancient discoverers found among all the temples in Cambodia. Faded walls, crumbling structures, and moss-covered stones that ignite a lot of imagination and desire to explore in you. Now nature rules the temple The trunks and root system themselves are today basically the supporting structure of some buildings that would collapse without them. And it's no wonder, as the temple has stood here since the 12th century. Throughout its history, it was a place for up to 12,000 people who served the Khmer ruler Jayavarman VII. He had it built with the intention of creating the largest temple in Angkor, which he dedicated to the memory of his mother. At that time, over 300 Buddhist deities were worshipped here. This lasted until the temple became a Hindu sanctuary. You can admire Ta Prohm today when entering the famous Angkor. It opens at 7:30 and closes at half past six in the evening. So don't forget to stop by. Are you interested in what else you can discover in Cambodia? In our articles, you will find several tips!Source of the Tomb Raider photo: Austria Forum

Black pepper is a spice that most of us associate with savory dishes. Who wouldn't imagine it on a proper piece of meat or with creamy pasta! But from us, you can already guess that quality pepper is also a great ingredient for sweet desserts or ice cream. And now we will show you that it perfectly harmonizes with sweet fruit, not just strawberries. The more sour, the better Black pepper perfectly harmonizes especially with fruit that has a pronounced acidity, such as pineapple, kiwi, or less ripe plums. Pepper can add a spicy undertone to the acidity, which slightly grounds and enhances the taste of sour fruit. Perhaps most commonly, however, black pepper is associated with red fruit, especially strawberries, raspberries, and blackberries. The best way to enjoy this fruit with pepper is to prepare fruit parfaits, or simply sprinkle a little vanilla sugar on the fruit, add pepper, and serve. To soften the flavor, it is also never a bad idea to add a spoonful of cream or a bit of vanilla ice cream. Imagination has no limits - grill, bake, and fry With Kampot pepper and fruit, you can also create much more elaborate dishes. When you enjoy the last sunny rays of the year at the end of September surrounded by falling colorful leaves, try to brighten these moments with a plum cake with caramelized plums and a pinch of black pepper. Very unusual combinations also include strawberries with balsamic vinegar, ideally creamy, and black pepper. Close strawberries with these ingredients and a little fresh cream between two cookies, and you have a great summer dessert that will surprise every guest. And when you grill in the summer, try throwing a few peaches on the grill as well. Thanks to grilling, they become extra sweet. After taking them off the grill, lightly pepper them to create a flavor contrast and add a balsamic-lime dressing that adds fresh acidity to the sweet peaches. And if it gets too hot by the grill, you can cool down with simple popsicles made from strawberry purée with pieces of black pepper. This summer will simply be perfectly peppery. :-) Didn't find the right summer inspiration here? Follow us on Facebook or Instagram, where we also share pepper tips from our friendly restaurants and bloggers!

Pepper is definitely considered a national treasure of Cambodia. However, this Asian country nearly lost its treasure. The rule of the Khmer Rouge – an extremely nationalist organization that committed a true national genocide in the country between 1975 and 1979 – caused not only many human casualties but also the loss of part of the country's culture along with the tradition of growing pepper. Why did the green peppercorns bother the Khmer Rouge so much? Agriculture yes, bourgeoisie no To better understand the motive behind the destruction of pepper plantations, it is necessary to explain why the Khmer Rouge unleashed brutal terror in the country in the first place. The idea of Pol Pot and his party was to establish so-called agrarian utopian socialism in the country, meaning to set up state mechanisms relying exclusively on agriculture and a system of redistribution, through which the country would become completely self-sufficient. The problem, however, was that at that time, there were too many people living in Cambodia to establish such a regime. Therefore, targeted elimination began of those who had nothing to offer the newly created system. These were primarily the upper classes, the educated, whether teachers, doctors, lawyers, merchants, and other professionals. Somewhat surprisingly, pepper growers were also included in the group of bourgeois elements, who were forced to destroy their pepper plantations or, in worse cases, abandon their farms. Decades of restoring traditions The terror of the Khmer Rouge lasted less than five years, yet it was carried out with such efficiency that the tradition of growing pepper almost disappeared. The situation was further worsened by the fact that the southern regions of Kampot and Kep became a refuge for the remaining Khmer Rouge after the regime was overthrown, as they hid in the local mountains. These areas historically belonged to regions with the highest pepper production, and the presence of the Khmer Rouge continued to prevent its cultivation. The situation only changed after the turn of the millennium, when the tradition of growing pepper was revived, and in less than 20 years, pepper once again became a dominant agricultural commodity. Kampot pepper now helps not only culturally but primarily economically to forget the bitter taste of the past.

Beautiful Cambodian women gracefully dancing to the rhythm of traditional music are among the treasures of Cambodia's heritage from the ancient Khmer civilization. The so-called apsaras, or heavenly nymphs or water spirits, in their costumes full of gold and colors entertained the ancient rulers residing in temples such as Angkor Wat. Although the Apsara dance is becoming increasingly popular, its roots date back a thousand years before our era. Something like sign language? The dance of the Kingdom of Cambodia is based on Hindu and Buddhist mythology and is meant to evoke the gently floating clouds of water vapor. Women twist their hips, stretch their arms above their heads with unnaturally twisted fingers. The individual choreographies are very complex, and girls learn them from a tender age for a long nine years. By the way – there are two thousand hand gestures alone! It therefore takes years to master it to absolute perfection, and even a slightly different hand movement can change the entire performance's meaning completely. According to tradition, however, the mission of the nymphs was not only dance. Over time, these women were deified, and their task became caring for the souls of warriors fallen in battle. At the same time, they became life partners of divine artists, primarily singers and musicians. The spiritual legacy of the Kingdom of Cambodia confused many a king Although this charming dance is a mythological symbol, it mainly confused mortals. Even kings themselves were no exception. Therefore, dancers also performed at the courts of noble rulers, where they also served as companions. According to some sources, King Jayavarman VII had about 2,000 of these divine companions. However, the heavenly nymphs fulfilled this role in times when medieval castles were being built here, and from the 14th century onward, their role was again only the heavenly dance, whose form has been preserved to this day. So if you ever visit Cambodia, be sure to attend a festival where women and girls traditionally dance the Apsara. You will witness an almost identical spectacle as the Khmer rulers did hundreds of years ago. The Apsara dance was also performed for us by girls from our sister school in Siem Reap The fact that the tradition really continues and girls learn the Apsara in Cambodia from an early age is also proven by a visit to a primary school near Siem Reap, supported by .pepper..field. During the visit, we brought the children sports equipment and school supplies as a gift, and the local schoolgirls performed the Apsara dance for us ceremoniously. Follow on Facebook or Instagram, where we regularly add experiences from Cambodia! :-)

Black pepper is among the most widespread spices in the world, which attracts great attention even from various fraudsters. Pepper is traded by weight, which allows dishonest people to influence the weight of pepper in packaging in various ways. Adding husks and other “ impurities ” to Package The weight is influenced, for example, by adding black pepper husks to whole grains or other “ingredients” that have no place in the content. However, these fraudulent practices, which often also occur with pepper commonly offered in domestic supermarkets, can be detected thanks to the developed method. Scientists from the Technical University of Denmark focused their research on the possibilities of detecting similar unfair practices in the trade of vanilla and black pepper. “We have developed a method that allows us to determine whether black pepper is pure or contains added bulk materials such as husks, papaya seeds, and other waste,” explains scientist Amelie Sina Wilde. How quality control will be conducted in the future is a question The method relies on spectrometry technology combined with chemothermal methods. Based on a collected sample, scientists can precisely define the content of an entire large export bag and thus determine the quality and purity of the given shipment. Quality control can therefore be performed quickly and efficiently. This is university research that will still take some time to find its way into practice. However, the discovered method gives consumers hope that one day such tools will be used, allowing them to be certain that they are buying truly only quality pepper and nothing else in it. Here at .pepper..field we achieve absolute quality and purity through several controls, from manual selection directly in Cambodia to food-grade laser technology, which finally scans Package for us so that it will never happen that you find anything else in Package with Kampot pepper. :-)

Just like it is with us, Cambodians also pay due attention to the celebration of the New Year. This holiday, which, following the example of countries like India or Thailand, is based on the solar calendar, celebrates not only the beginning but also the end – it marks the end of the demanding harvest period, allowing farmers to take a break. However, don’t expect New Year's Eve with fireworks until the very end – before that, many important rituals need to be performed! Day 1 (Moha Sangkran): Arrival of angels and new loves The Khmers believe that on the first day of the New Year celebrations, new angels arrive to take care of this world. They decorate their homes for the angels, perform a thorough cleaning, and prepare drinks and fruit so that the angels fall properly in love with this world – and especially with their households . Each content angel stays in the house for the entire year and takes care of the whole family. On this day, people also go to the temple for blessings, traditional games are played, and some young Cambodians welcome this day as a suitable moment for meeting new people. In the past few decades, "dating" as we know it did not exist in Cambodia, so this holiday is full of shared encounters on the street and is a very convenient moment to take the first step and get to know an exceptional partner. Day 2 (Wanabot): Giving As an old Indian proverb says, "Whatever is worth having is also worth sharing" – and the Khmers know this very well. On this day, they offer gifts to their parents, grandparents, and elders. These are material gifts, but also money or clothing for the poor. In the evening, everyone gathers in temples, builds sand mountains, and asks monks for blessings of happiness and peace. Day 3 (Leung Sakk): Thorough cleaning and refreshment for the New Year We could call this day our New Year's Eve – it is the day when the year 2021 becomes 2022. Early in the morning, the Khmers head to the temple to perform the sand mountain ritual and receive blessings. Then comes the joyful festival Srang Preah, where everyone showers. But don’t worry, it doesn’t mean mass celebrations in Cambodian bathrooms, but a ritual purification. Water is poured over and used to bathe Buddhist statues, monks, elders, parents, and grandparents so that people apologize and show gratitude. And at the same time, it’s also a bit for the young to have proper fun.The Khmer New Year is a great traditional holiday full of colors and joy for Cambodians. You can enjoy it too as a visitor if you happen to be in Cambodia at that time. During this period, we recommend visiting the Angkor Wat temple, where you can also receive blessings from monks, which can be an unforgettable souvenir for the whole year. Or stop by the south of the country, in Kampot, for the best pepper in the world.

The Cambodian New Year, also known as the Khmer New Year (in Khmer: បុណ្យចូលឆ្នាំខ្មែរ), also called Choul Chnam Thmey or Moha Sangkran, is a traditional annual celebration of the new year in Cambodia. This three-day festival falls this year on April 14th - 16th and is associated not only with the start of the solar year according to, for example, India or Thailand, but also, in terms of timing, for example, with our Easter. And the date is actually not the only thing these two holidays have in common. Pagan blessing or Khmer tradition? Besides the very traditional cleaning of Buddha statues with perfumed water by the elders, the rich setting of tables with flowers and food to honor their ancestors, and the display of beautiful festive costumes, the Khmers celebrate the arrival of the new year also with the very popular water pouring. Does this remind you of the Moravian countryside? It certainly can, because this custom looks very similar and definitely the youth have a lot of fun with it both here and in Cambodia! Prepare for a proper shower While here the so-called "Oblévačka" means pouring water on girls on Easter Monday – originally as a punishment for stinginess and not giving gifts to carolers, later known as a rejuvenating treatment – it always took place with buckets and cold water, in Cambodia they most often pour liquid plaster (a mixture of water with some chalk powder). This festival is called Srang Preah. In both cases, you can be almost 100% sure that this shower will unexpectedly land on your head thanks to the younger generation, who properly enjoy both holidays. But don't be confused and definitely don't take it as malice; pouring water for Khmers means an apology – they apologize to their elders for any mistake they caused and to show gratitude. April – holiday time The reason why Cambodians celebrate the new year beginning in April basically has two reasons. First, in the Angkor era, that is in the 13th century, the then Khmer king changed the new year to the fifth month of the lunar calendar, that is April according to the solar calendar. And because about 95% of the population in Cambodia is engaged in agriculture, this made great sense to everyone. The period from November to March is the busiest time for Khmer farmers when they harvest rice fields. In April, Khmers find time for a little vacation after hard work in the fields, because it still does not rain and it is still very hot.  And what about Kampot pepper, you ask? It slightly deviates from this harvest ending because it needs different conditions than rice. And we already know well that the rarest ripe red pepper is harvested only at the turn of May. 

While the cuisine of Vietnam, China, or Japan is still exotic to us, but far from unknown, in the case of Cambodian cuisine (or if we want to be traditional, Khmer cuisine) we are talking about flavors that are a great mystery not only in the Czech Republic but also for many other European countries. So what does a traditional Cambodian feast really look like? Rice and freshwater fish play an important role in the diet of the Khmers. Moreover, real connoisseurs are in rice – Khmer cuisine uses over 2000 varieties! These are ingredients that are ubiquitous in the country thanks to the Mekong River and Tonle Sap Lake. This lake expands during the monsoon season to an area of up to 16 thousand square kilometers and brings beneficial moisture to the rice fields, creating a perfect environment for fish breeding. France, Vietnam, but also China Traditional Khmer recipes are influenced by a whole range of neighboring countries. To the west, Thai influences are noticeable, while to the east, Vietnamese ones. The cuisine was also influenced by Chinese immigrants, and we must not forget the French influence, to which Cambodia was subject during the colonial times of this country by the French. Traditional ingredients are therefore similar to those used in other Asian countries. Besides fish and rice, these include palm sugar, limes, garlic, chili, coconut milk, lemongrass, shallots, and so on. Among the traditional dishes is, for example, Amok fish steamed in coconut milk and wrapped in a banana leaf. In this dish, curry paste also plays an important role. It is a national dish that we could compare to our svíčková (a Czech beef dish), although in this case we are talking about a very healthy svíčková. :-) How do they sin in Cambodia? Even Cambodians know how to indulge in a bit of the unhealthy, as demonstrated by Twa Ko, a traditional sausage. It is made from pork or beef and various mixtures of spices. A proper Twa Ko should contain 20 to 25 percent fat. They prefer to grill the sausage, or enjoy it with vegetables and rice. Nom banh chok is the equivalent of a Czech roll with butter and tea. It is a broth with rice noodles in curry, which Cambodians like to eat for breakfast. These noodles are topped with fish sauce and served with plenty of vegetables such as cucumber, bean sprouts, banana flower, and so on. Cambodians also have a sweet tooth. In their case, desserts mostly consist of sweet fruit again accompanied by rice. You wouldn’t believe how many different types of bananas actually exist until you visit some Cambodian markets. Besides bananas, mango, pineapple, or durian with its unusual taste and smell, which Asians literally adore, are very popular fruits.

Although it may not look like it at first glance, black pepper is a fruit just like, for example, grape wine. This means that its taste is influenced by the conditions in which it is grown and the processes it undergoes. Thanks to this, the flavor profile of peppercorns grown in different regions can differ significantly. An absolute layman might find the taste of each peppercorn more or less identical. However, if you know what to focus on when tasting, even those whose palates are not the most sensitive will quickly recognize interesting flavor nuances. Where does tasting begin and where does it end? If you are going to taste pepper, it is good to first focus on the Lot number, that is, the batch of the given harvest. This number will tell you how fresh the pepper is and where it was grown. If the Lot number is missing on the bag, it is better to avoid such pepper. Don't know exactly what a Lot number is and where to find this number? Read our article, which deals in detail with this great helper in searching for quality. After you open the bag with pepper, focus on the color and quality of the grains. If the grains crumble, are musty or even moldy, it is better not to consume the pepper at all. The entire contents of the bag should have a uniform color. There should be no larger differences between shades. Remember that for black pepper, the rule applies: the darker the grain, the better the quality. A deep dark color and consistent structure without cracks and other visual changes are also signs of the pepper's freshness. During the tasting itself, focus on the acidity of the pepper, which should not be dominant at all, but should be slightly present. Black pepper is obtained by drying green pepper in the sun, so acidic tones are appropriate. Which aroma is appropriate? Although it may sound strange, look for sweet tones in the flavor as well, not only in the fruity and fully ripe Kampot red pepper. Even black pepper should be accompanied by sweet tones alongside its characteristic pungency. And last but not least, also look for citrus, camphor, and floral tones in pepper. These are most noticeable in fully ripened red pepper, but can also be found in other colors of peppercorns.

A rat decorated with medals might seem a bit comical, but in this case humor is set aside. The little golden medal was awarded to the mouse Magawa for his service to the organization APOPO, whose goal is to detect landmine-contaminated areas, clear them of mines, and thus make another piece of precious land accessible to locals, which previously was too dangerous to cultivate. We also supported Magawa and visited him several times during our stay in Cambodia. The news of his death saddened us deeply. Let us remember his importance at least with the following article, which we dedicate to this rat hero. Magawa – brave lifesaver Magawa performed his service precisely in Cambodia, which is still considered one of the most mine-contaminated countries in the world. This is a remnant of the bloody genocide by the Khmer Rouge, who killed or severely injured more than 64,000 residents in the country. Thanks to the work of Magawa, his rat colleagues, and the entire team, mines in rural areas of Cambodia are being found by the hundreds. There are several reasons why rats are used for mine detection. These animals have a perfectly developed sense of smell, and if they undergo the right training, they are able to sniff out the chemicals inside mines and mark the location. Their reward is, of course, a treat. At the same time, their weight is so low that they can run through minefields without any fear of activating the devices with their small paws and causing an explosion. A rat cannot do without a human – and a human cannot do without a rat either Because of this, Magawa was able to search an area the size of a tennis court within thirty minutes, which would take an ordinary person with a detector several days. Nevertheless, this rat hero was never alone during searches – a human with a detector always accompanied him to confirm his findings. According to statistics, rats have collectively found nearly 65,000 mines hidden in the ground, thereby protecting about 1.7 million people from potential injury or even death. Therefore, it is important to highlight and remember heroes like Magawa, who enjoyed a well-deserved rest in his final years and became a role model for many of his successors. Photo source: PDSA

You might be wondering if we're crazy. After all, everyone notoriously knows the taste of pepper! However, in Czech households, we unfortunately most often encounter pepper from large spice producers who pour pepper of pitifully low quality into bags with peppercorns. Let's embark together on a journey to discover the secret of high-quality genuine pepper, which enchanted us a few years ago and turned our lives upside down.  We are not sellers of hundreds of types of exotic spices from around the world. The only thing that interests us is pepper, and the best pepper in the world. That is why in our offer you will find only pepper imported from the Kampot province located in the Asian country of Cambodia, which we fell in love with immediately upon visiting. You will notice the difference immediately The difference between Kampot pepper and the pepper commonly available in supermarkets is apparent at first glance. Kampot peppercorns are larger, significantly fuller, have a perfect structure, and above all a uniquely rich color compared to ordinary pepper. In contrast, supermarket pepper is dull, often shows signs of mold, and its texture resembles a deflated balloon rather than a grain full of pepper dynamite. The most common "supermarket" manifestation is peppercorns of completely different color, consistency, and size in one bag – indicating unclear origin and age of the pepper.  The scent of the two peppers is also different. While supermarket pepper barely registers any aroma to your nose, with Kampot pepper you find yourself on a pepper plantation the moment you open the bag. When you grind the pepper, you unleash a small storm full not only of the characteristic pepper scent but also tones of citrus, conifers, sweet fruit, and more. But beware – once you taste such pepper, you probably won't want any other and will very quickly develop an addiction. :-) We know the journey of every peppercorn One of the main reasons why our pepper is so distinctly higher quality compared to others is, of course, the unique location where it is grown, but also the speed with which it is transported to the Czech Republic. We purchase pepper directly from farmers and ship it straight to our warehouses, so it cannot happen that it waits somewhere in a dark, damp transshipment point before another reseller shows interest. With us, you also have the assurance that the peppercorns you receive are always larger than 4 mm. This is mandated by the export regulations of Kampot pepper, which are strictly adhered to in Cambodia with maximum precision, manual selection, and tweezers picking. In the Czech Republic, this carefully imported pepper is once again checked on top food-grade machines using laser optics to ensure that you receive only the purest Kampot pepper quality that you deserve.

Cambodia is a country that, over the years we have been visiting it, we allow ourselves to call our second home. Nevertheless, it never ceases to amaze us with its diversity and variety, as well as some amusing facts we have learned about it. Angkor Wat on the flag The Angkor Wat temple located in Siem Reap province is probably the most famous place in Cambodia, attracting thousands of tourists every year. Besides being the largest religious complex in the world, Angkor is also the only building in the world that has been featured on a national flag. No Happy Meal Although Cambodian – or traditional Khmer cuisine – is not very well known to us, it is truly excellent. However, Europeans staying in the country for a longer time might miss proper “junk food” – Western fast food. The problem is that there is not a single McDonald's in the country. The most famous fast food chain simply failed to take root here. But there is no need to despair; Burger King succeeded.  For those who want to forget about “fast food” and try authentic Cambodia, we recommend visiting locals and tasting true Khmer cuisine, based on more than 2,000 varieties of rice, freshwater fish, and various types of vegetables and fruits. You might even find the real Kampot pepper in it, which you will truly grow fond of. :-) Geckos predict marriage The giant gecko is one of many animals you can encounter in the country. Locals actually keep them and even believe they can predict the future. Just as we pick daisy petals, Cambodians count gecko chirps to find out if they will be lucky or when they will get married. By the way, weddings usually last three days, which would be quite a celebration here. Funerals are a true ceremony Even bigger events than weddings for Cambodians are funerals. Although the average monthly income is about 100 dollars, funerals here cost on average 9,000 dollars. Moreover, the ceremony can last up to 49 days, during which the extended family gathers, usually contributing all their savings to make the final farewell as dignified as possible. Mines at every step Cambodia is still one of the most heavily mined countries in the world, and unfortunately, large funeral ceremonies often take place due to people stepping on mines. There are between 8 and 10 million mines scattered across the country. These are mainly in rural areas where tourists often do not venture – traveling in Cambodia is safe, and the Khmer themselves welcome every visitor with open arms. This is just one part of the bloody legacy of the Khmer Rouge, whose wounds Cambodia has not yet fully healed. Until this year, Cambodia’s gradual demining was aided by a brave male rat named Magawa, whose important work we ourselves supported. During his life, he detected more than a hundred mines in rural Cambodian areas. He died earlier this year, and although a new trained rat rescuer will eventually take his place, Magawa will remain in our hearts, and we are rightly proud of his work.