Blog

Perhaps you have also sometimes held a grain of Kampot pepper between your thumb and forefinger and wondered how it is possible that it contains such a huge amount of flavors compared to the regular pepper purchased in a store. The answer to this question lies in the content of piperine and other substances contained in the peppercorn. Not only piperine affects the taste of pepper The method of cultivating pepper in Kampot, the geographical conditions, and the processing method all influence the concentration of individual substances in the peppercorn, which give it its true flavor. The empty spiciness of store-bought pepper is replaced here by a warm and full taste accompanied by a whole range of other tones of citrus, conifers, exotic fruit, and more. Behind these nuances of aroma and taste stands not only piperine itself, which is even spicier than the well-known capsaicin found in chili peppers, but also other substances. Among them are germacene, limonene, pinene, and alpha-phellandrene. For example, germacene brings a strong spicy, warm, and sweet scent to the pepper. On the other hand, limonene brings freshness and those citrus tones. After this chemical analysis, it’s probably not hard to guess what pinene, which is also found in conifers, lends to the pepper. A dance of aromas and flavors The taste of pepper is simply a wild dance of various flavonoids, alkaloids, and terpenes that turn a small peppercorn into a ticking bomb packed with aromas and flavors just waiting to explode in your mouth and unfold in your nose.  Moreover, you can cleverly play with individual flavor tones by combining pepper with different kinds of herbs. For example, rosemary can highlight the pine tones in pepper. Conversely, coriander multiplies the citrus essence of pepper, and some berries can enhance the woody tones. In short, try experimenting a bit with Kampot Kampot pepper, and you will see that it will reward you with a whole range of unique flavor surprises. :-)

Spices are an indispensable part of every kitchen. However, while with yogurts, lemons, or chocolate we consider where they actually come from, with spices most chefs don’t really care that much. Unfortunately, it is precisely in the case of spice growers that frequent exploitation and also destruction of nature occur. By the way, the entire idea of .pepper..field is based on changing this issue in the case of Kampot farmers. Why do the smallest and at the same time the best farms have such bad luck? Fortunately, there are many organizations and smaller companies worldwide that build on similar values as we do at .pepper..field and try to help producers from all over the world. This help consists of overseeing better working conditions, fair wages, and also environmentally friendly approaches during production. While there are many growers, the companies that buy their products are significantly fewer. Because of this, these companies can dictate the conditions under which they buy the cultivated product. These conditions are often unfavorable for farmers, exploit them, and they are forced to use pesticides and other chemical preparations to maximize yield. Moreover, many of these farmers are from remote areas, which makes it impossible for them to enter the market without traders, who do not come to these areas very often. Simply put, they have the hardest possible position in trading. These prices constantly fluctuate due to unstable weather and also the political situation in the countries where the farmers live. Additionally, these farmers live in poor conditions their entire lives and therefore do not have the strong will to escape them. Are fair prices per kilo paid in Kampot? That is why various organizations often set minimum purchase prices necessary to cover production costs and also ensure a decent life for farmers. Such an association in the case of Kampot pepper is KPPA – Kampot Pepper Promotion Association – which annually sets the official fair price per kilo of individual peppers, which it recommends to follow. Unfortunately, this is still only a recommendation that companies may or may not follow. Guess what – in the Kampot area, none of the local producers – neither small nor large farms like La Plantation – adhered to this official price per kilo and did not pay farmers that price. Why? And why yes, when their motivation was only commerce? Of course, it is extremely financially demanding to pay farmers up to ten times more than others. But if you have the right motivation like we do at  .pepper..field, not only can you manage it, but maybe in time you will also force large farms to reconsider why until now they have not paid a fair price per kilo? If a smaller company like ours can manage these finances, what excuse would large farms and producers have to find? These are simply things we still shake our heads about. At the same time, it is a completely healthy, fair, and responsible foundation that we have committed to always uphold!

Salt flower from Kampot is a small white treasure that blooms thanks to the sun's rays and wind on the surface of salt pans, from which it is hand-harvested. Because of this, it achieves a different taste and texture than, for example, sea salt. It also brings a completely unique flavor component to dishes. It will find its place in the kitchen, but it is specific Salt contains up to 10% moisture, which causes it to lose its crystalline structure more slowly than ordinary salts. This allows it to maintain its crunchy structure for a longer time, which means only one thing. Salt flower is ideal primarily for seasoning dishes and is therefore not suitable for use directly during cooking. A great choice is when seasoning seafood, but also vegetables, and meat lovers will definitely appreciate it. There is nothing better than a steak on which you can taste the flavor of coarsely ground Kampot pepper combined with the sharp texture of the salt. Salt flower is simply a great helper in the kitchen and when grilling. It adds the necessary finishing touch to vegetables and meat with grill marks, emphasizing the characteristic taste of the individual ingredients. Salt flower is not just a name, but also a flavor characteristic Salt flower is also popular among confectioners. Salt flower has a slightly sweet aftertaste, which makes it a great complement to sweet desserts. Who doesn’t know caramel cups sprinkled with salt crystals on their surface? These are also placed on macarons, becoming part of chocolate. Somewhat surprisingly, salt flower can also be found in bartenders’ equipment. Salt flower is used as a decoration for the rims of some cocktail glasses. For example, it can add a completely new flavor element to a margarita, giving this drink the right sharpness. Salt flower is not ordinary salt. It is an ingredient that literally invites playfulness, at the end of which is a perfectly looking and even better tasting dish that everyone will admire. So carve out a place for this salt in your culinary art and you will see that it will reward you with a unique flavor that will transport you to the sea waves under the burning sun of Kampot! P.S.: Did you know that we also use real salt flower in our  fresh peppers? You can taste it on the  freeze-dried Kampot pepper,  fermented, but also  fresh green pepper in salt brine.

The air is permeated with the scent of the sea, and underfoot, a layer of salt crust crunches. We are at the salt pans, where in the heat of the sun's rays, thousands of snow-white salt flowers bloom on the surface of small natural pools. These bloom only in a few places in the world, where they are traditionally harvested and exported all the way to your table, so that with a piece of the sea or ocean, they enrich the dish you are preparing. How does true salt flower form?  By precipitating salt from seawater through the action of the sun's rays, which evaporate the water, small crystals form on its surface. For this purpose, small natural pools are built at the salt pans, where water is pumped from the nearby ocean or sea. The sun shines on these pools all day, and the wind plays with their surface.  The salt pans are interwoven with a system of dams and channels, through which the water level in the reservoirs is regulated, and by gravity, the water gradually reaches special salt basins, which are like a bed where the salt flower begins to bloom. At the moment when sparkling salt flakes begin to appear on the surface of the reservoir, it is the right time to harvest them. This should be done by hand, using wooden rakes, with which the salt is gently collected from the surface of the basin. The harvested flower is not further processed, rinsed, or chemically bleached.  It is packed and shipped exactly as it grew Unrefined. Untreated. And with its authentic appearance and color. Only in this way is the unmistakable taste of salt flower guaranteed, which is not just salty but contains a whole range of flavors, scents, and tastes of the sea. Here in the Czech Republic, we pack it into reusable zip bags or Czech glass jars, which are custom-made for us by a Czech glassworks. Unfortunately, on the market, there are also salt flowers that lack all these benefits. These are artificially created salt flakes, crystallized by artificial drying, then rinsed, bleached, and presented as original, but they will disappoint you with their taste.  True salt flowers are rare Look for those produced in the regions of Portugal's Algarve, France's Normandy, the Canary Islands, or Mallorca. Outside Europe, true salt flower is also obtained in some areas of Canada, Mexico, and Brazil, and of course, we must not forget the long tradition of salt flower harvesting in Cambodia's Kampot. You can buy our Kampot salt flower, which we purchase from a community of families who adhere to all ecological and ethical principles. Moreover, you know that you are not only seasoning tastefully but also well and responsibly.

On one hand, pepper is nicknamed black gold, on the other hand, turmeric is also known as golden spice. Although it might seem that apart from their origin, these two spices have not much in common, in the East they form a powerful combination used both in cuisine and in medicine. A powerful healer with a problem There are several reasons. Like pepper, turmeric also has significant healing effects, thanks to a substance called curcumin, which acts as a strong antioxidant in the body, has anti-inflammatory effects, and destroys fungi. It is also known for its antibacterial properties, which allow it to be used both internally and externally, for example by applying it to various wounds. The problem with curcumin is that the human body cannot absorb it into the bloodstream as well as it could, and it excretes a significant part of it. Here we come to another substance called piperine. From the name, you probably guess that it is contained in pepper. Piperine is one of the reasons why pepper also brings many beneficial effects to our body. However, it has one more excellent property. When piperine meets curcumin Piperine is essentially a kind of ticket for curcumin to enter our bloodstream. According to some studies, it can amplify the effect of curcumin on our body by up to 2,000 percent. This means a much stronger effect of curcumin and a much more positive impact on our physical body. Experts have not yet agreed on what exactly causes this mutual symbiosis of the two substances. While some believe that piperine facilitates the passage of curcumin through the intestinal wall directly into the bloodstream, others lean more towards piperine's ability to slow down the breakdown of curcumin in the liver, which allows more of it to remain in the liver. Whatever the truth may be, it does not change the fact that consuming pepper and turmeric can help in treating various inflammatory conditions in your body or prevent their onset, care preventively for the digestive tract, and also treat arthritic conditions. Some studies even speak about prevention and treatment of cancer. However, always remember that in the case of any ailments, you should primarily consult your doctor and not rely solely on the power of natural substances.

We decided to start importing Kampot pepper to Europe to help local farmers and to show the world the unique taste of this pepper. At the very beginning, however, we never imagined that one day we would be inventing our own product with the president of the local KPPA association, in which we combined the best of Kampot. Fermented Kampot pepper in sea salt crystals Everyone knows the taste of classic dried peppercorns here, but very few know how freshly picked green pepper from the vine,  fermented using an old traditional Japanese method, tastes. More precisely, within the wide community of our farmers, this secret is known only to the KPPA president, whose family has preserved the recipe for centuries. Thanks to his high-quality grains from the farm, the careful work of his family, and precise vacuum sealing directly in Cambodia, a unique  fermented Kampot pepper: President Edition was created – additionally with a new certification – organic. The secret of its freshness lies in the salt added to the fresh peppercorns. To keep the flavor as authentic as possible, our fermented pepper is preserved using sea salt crystals, also collected in Kampot. The fresh pepper of organic quality is mixed with salt immediately after picking, ferments, and is vacuum sealed right away in Cambodia. Delicate yet still intense experience Thanks to this, we managed to create a product that contains the characteristic aroma of pepper accompanied by citrus and floral notes. The initially mild taste develops on the tongue into a spicy fireworks display, transporting you thousands of kilometers away to the home of Kampot pepper, among local farmers, elephants, and sunshine. Don’t worry, fermentation also makes this pepper much milder and more delicious, so you can nibble on it just like that or confidently sprinkle it on your morning omelet. You can use this little fermented delight in your kitchen with no limits to your imagination. Combine it with dark meat, enhance light meats with it, and also fish. Don’t hesitate to try it in pasta dishes or prepare a delicate pesto from it. And it definitely won’t disappoint in sauces or curries. We won’t be wrong to say that you can enhance any dish with fermented pepper, including sweet steamed dumplings with plum and poppy seeds – yes, we tried this experiment and were amazed.

Do you love pickled olives or capers? Or do you enjoy the classic pickled delights like Znojmo pickles or peppers? How about kimchi and other treats soaking in brine? Are your mouth watering yet? If you are a fan of such delicacies, be sure to stop by our e-shop and add fresh green pepper in salty brine to your cart. We have truly perfected it! Authentic Cambodia in one bite Green pickled pepper is exactly what you imagine when you hear this phrase. Fresh green berries just harvested from the pepper vine are immersed in a salty brine, which beautifully preserves them and allows us to deliver their authentic Cambodian flavor right to your European table. This is a completely new taste experience that every soft peppercorn grain brings. When you bite into it, the taste of salty brine literally bursts in your mouth, gradually complemented by the characteristic flavor of fresh Kampot pepper. It contains those familiar pepper nuances that you won’t find in regular dried peppers.  How to best use it? If you’re looking at pickled pepper and wondering what to do with it, rest assured that the possibilities are endless. Try preparing the iconic pepper sauce with it, for example. Pickled pepper really boosts the flavor of meat, whether light, dark, or fish. But meat is just the beginning. Try adding it to sauces, experiment with it in risotto, and don’t hesitate to toss a few berries into your favorite pasta, on bread, basically anywhere. Like other pickled delicacies, it’s great with cold cuts and assorted platters overall. However, it certainly won’t offend if you snack on it just like that, maybe in the evening while watching TV, accompanied by a glass of white wine. There are simply no limits to your imagination, and pickled green Kampot pepper literally calls for experiments. For example, we already sprinkle it on absolutely everything!

An absolute world unique – this is freeze-dried fresh Kampot pepper with sea salt flower. The special lyophilization process ensures that the food treated in this way retains maximum freshness, quality, and very intense flavor accents. In the case of Kampot pepper flavored with sea salt flower, this process means a real flavor explosion – which was noticed this year even by the strict jury of the Guild of Fine Food, which meets in London at the prestigious Great Taste Awards and awarded it three stars. Kampot freeze-dried pepper thus joined the 1.5% of foods awarded in this way. A food that nobody else in the world has For 27 years, the jury has been appreciating the best foods in the world. Every year they receive their "film Oscar." More than 500 jurors evaluate all the products entered into the competition over two months. Each of them is carefully tasted blind by top chefs, buyers, sellers, restaurateurs, or food critics. Among the global competition, historically only two Czech foods have found a place for three stars. Now, among them, as another golden winner, is the freeze-dried green Kampot pepper, which we import to the Czech Republic as a 100% organic fair trade product. The jurors in the Great Taste Awards competition look for truly excellent taste regardless of brand or packaging. With freeze-dried pepper, they can find more than that. "At the beginning, there was a desire to bring truly fresh pepper to Europe. Its delicate taste, when the green pepper is still picked from the pepper vine," describes Lukáš Hejtmánek, one of our founders, who was significantly involved in the development of freeze-dried pepper from the start. Lyophilization or freeze drying Lyophilization is a process during which the peppercorns are deeply dried using freezing, and thanks to it, the pepper retains its maximum authentic flavor, which is incomparable to any other types of pepper in the world. "When you treat pepper this way, you just need to soak it at home in oil or any liquid, and the pellet will absorb moisture again and return to the same form it was just before being picked," explains Lukáš. All the interesting details about the lyophilization process and recommendations on how to work with our pepper in the kitchen can be found in our article where the idea of freeze-dried Kampot pepper was born. Three stars mean in the Great Taste Awards jargon one simple word: excellent. It is an award for an extraordinarily tasty food, which less than 2% of the products entered worldwide receive each year. The award itself invites you not to leave the store without buying such a food. With us, you can also be sure that you are shopping as sustainably as possible and supporting a good cause.  A gastronomic unique with heart in the right place When we started our .pepper..field project in 2018, the Czech Development Agency joined us. As part of the development program in Cambodia, which aims to improve the economic situation of small farmers, it also helped us develop freeze-dried pepper thanks to the purchase of Czech freeze-dryers LYOTRADE, on which it is dried. This way, the customer receives real authentic Cambodia at home, and in return, they can be sure that they are helping specific people live a quality life in other parts of the world. Chefs also like to cook with freeze-dried pepper Our freeze-dried pepper has become popular in renowned Czech restaurants. For example, Casa de Carli in Prague now cooks its menu incorporating it! We can also find it in the menu in London, where it was used during a three-star dinner at the famous Copper & Ink restaurant by MasterChef finalist and one of the judges of the competition, Tony Rodd. As the name of the dinner suggests, the dishes were made from star-awarded foods of this year. We can’t wait to share some of these recipes. It is an indescribable feeling to be counted among the top world foods such as the best cheeses, virgin olive oils, or delicacies like oysters. It is an honor for us, and we are sure that fresh freeze-dried Kampot pepper definitely belongs among them. 

January to May means the most demanding part of the year for farmers. This is the time of harvest and careful observation of the stalks on which clusters of pepper berries sway. The moment these stalks begin to yellow, the pepper vine clearly signals that the right time for picking has come. Harvesting during this period takes place continuously And it is up to the farmers whether they harvest whole clusters of still green unripe pepper, or select individual already ripe berries. At the same time, they can also wait for the berries to fully ripen and pick them at the moment they are fully red, or harvest all the pepper from the vine and then subsequently select the red berries from the green ones. This decision influences the flavor profile of the berries and the resulting color, thanks to which the offer includes  black, red, and white pepper. However, you will not see white berries on the vines. These are obtained by soaking red pepper in boiling water (approximately 5 minutes) and then in cold water (maximum 48 hours). Subsequently, the skin is removed revealing the creamy white core. The processing of red and white pepper is thus the most demanding, the longest, and therefore these two colors are the absolute pride of Cambodia – few countries in the world can patiently pick berry by berry and further process them like this! Cleanliness is also important The subsequent work with the obtained grains follows a whole range of principles that primarily comply with hygienic rules. Both the containers used for storing pepper and the farmers' hands must be clean. The grains themselves can only be dried on three types of materials: nylon, classic natural mats, and canvas. During drying, no domestic animals have access to the grains. At the moment when the grains are sufficiently dried in the sun, manual sorting takes place. This serves to remove all impurities that were collected from the vine along with the pepper grains as well as to select the grains themselves. After sorting, the grains are stored in a well-ventilated place, without exposure to sunlight, and so that no pests can reach them.  Subsequently, the pepper grains can look forward to their packaging, but more about that next time. 

If you are among the lovers of pepper, you probably have at home some of the professional grinders that help you get straight to the core of the genius of pepper flavors. Whether you own one of the luxury grinders found on our e-shop, or you crush your Kampot pepper in another grinder, believe that it is necessary to take proper care of it so that the crushing result is always perfect. Grinder has a huge impact on the final taste of pepper Right at the beginning, it is necessary to say that grinding pepper has a huge impact on its taste and thus also on the taste of the food to which it is added. Therefore, it is always good to have Grinder at hand, moreover in such a condition that it is able to perfectly crush the pepper. 1. Never fill Grinder to the brim At the start, never fill the grinder to its full capacity, but ideally only as much as you will need or less from the capacity so that the grinding system is not overloaded. At the same time, avoid filling the spices with bare hands, but always use a spoon, funnel, or another tool that will help you quickly push all the restless peppercorns into the grinder chamber. 2. The coarseness setting affects the taste of the pepper It is very important to set the level of crushing during grinding. In the case of our grinders, there are more than ten of these levels, each of which influences the coarseness of the ground spice. It is precisely the coarseness that can significantly affect the taste of the pepper. The finer the grind, the sharper the Kampot pepper is, and its exotic tones are somewhat lost. On the other hand, these tones come out more with coarser fragments, but the pungency is lost. The coarseness you set depends solely on your preferences and also on the dish to which you add the pepper. 3. How to clean properly? After crushing, the cleaning phase follows. Of course, you don’t have to perform this every time, but if you remember to clean the grinder at least once a week, you won’t do any harm. First, make sure there are no spices left in the grinder. Then remove the individual parts of the grinder so that none of the components are lost and start cleaning. Usually, a small brush is enough and all impurities will willingly come off. Never use chemical cleaning agents on Grinder and do not soak it in water, especially if you use our wooden grinders. A drop of table oil and a cloth will be more than enough to reliably remove impurities. After cleaning, simply reassemble Grinder, you can drip a drop of olive oil on the grinding mechanism so that everything runs smoothly, and your Grinder is again in perfect condition to serve during your next cooking.  4. Help pepper with salt This is a little trick. When you need to clean Grinder, simply empty its entire contents, add a pinch of salt and "grind and grind and grind ", until everything is ground out. Your Grinder will be perfectly clean and ready for use with another type of spice, or for example coarse sea salt. As for the placement of the grinder in the kitchen, do not expose it to moisture or water near the faucet - also be careful with pepper over steam! We believe that your Grinder will then serve you perfectly and for a long time. 

To what kind of tomato can you develop a greater relationship: the one you find on the department store shelf, or the one you grow yourself in your garden and know everything about from start to finish? I think we all can guess the answer.  Although you cannot grow our pepper at home in your garden bed due to unfavorable geological conditions, you can learn the beginning and end of the tradition of cultivating Kampot pepper in distant Cambodia. Thanks to this, you will love the wrinkled berries we bring to your table just as much as that red tomato.   Every pepper plant receives proper care The story of the grain begins on a hill or at the foot of mountain ranges, which offer the pepper vines the right sandy or rocky soil. Farmers must properly drain this soil or plant the vines on a slope so that water does not accumulate at the roots. Drainage systems also serve this purpose; they surround the plantations and reach a depth of at least 80 centimeters. Two types of pepper are grown in Kampot, called Kamchay and Lampong. However, locals simply refer to them as plants with small leaves and plants with large leaves. Why use complicated names when it can be simple? Newly planted plants must come from the area designated as Kampot geographically. Pure, chemical-free, in harmony with nature Planting of pepper vines takes place in carefully selected local spots, and each plant must be spaced at least 1.8 meters apart. Plants must be sheltered for at least three years to protect them from sharp Kampot sun. Wooden poles serve to support the vines as they climb, as well as fertilizers. However, forget about any chemicals. All fertilizers come from natural sources. These are primarily manure from domestic animals and also bat guano. Fertilizing takes place at least once a year, and at most four times a year, from May to July. During dry periods, it is necessary to provide water to the plants. That is why the vines must be near a water source suitable for irrigation. At the same time, from June to December, the soil must be regularly loosened to prevent water from running off the surface and to allow it to penetrate the roots as best as possible. Farmers must also constantly monitor the presence of pests.   Forget about the Colorado potato beetle; here the biggest enemy is termites. Their elimination, of course, is done naturally. Chemical substances are allowed only when nature does not help. In such cases, farmers may use only products approved by the World Health Organization (WHO).

Sustainability is a concept that has recently been resonating strongly with society. Some companies use it merely as PR, others because they have to, and then there are those who see sustainability as the right direction and are fully committed to it from times when sustainability was not just a trendy term. We try to place ourselves in the third category with our approach to business, Package, but above all with our work with Kampot pepper. The cultivation of Kampot pepper is bound by a number of rules that ensure this agricultural activity leaves only a minimal ecological footprint. We strive to keep this footprint as low as possible even at the moment when we take over the pepper from the farmers, which we do directly, without any intermediaries–and thanks to this we have absolute control over the environmental impact of our business. 1. Package For our products and Package itself, we always use ecological materials, or materials that you can keep for further use. Our boxes are recycled from a sheltered workshop, custom-made to be filled to the last gap, and if you find a plastic bubble wrap in the gift Package, it is only because this incredibly expensive gift set, which is handmade from Czech glass and wood and is very delicate when wrapped in silk paper, is best protected by this bubble wrap. We kindly ask you not to throw it away like we do, but to reuse it for other packages. :-) 2. Circulation The best thing that can happen to us is that you reuse all the components from the package. Do not throw away the boxes, reuse the bubble wrap, dedicate the brochure to others after reading, refill the doypack bags with something good again, and refill the glass tubes with our pepper and ideally keep them forever! The gift box will beautifully serve as a smart helper for storing smaller items in the kitchen. :-) 3. Ecology Ecological materials are those that leave a minimal impact on the environment. We reduce this impact every time we decide to reuse our Package instead of immediately throwing it away–our Package are also of high quality, so they last for several years and serve many purposes. We also behave ecologically ourselves: in the company, we sort waste, reuse packaging materials several times, and before throwing anything away, we really think about it! 4. Choice Besides offering several types of packaging for pepper, we also provide practically all available delivery options to make the package's footprint towards you as ecological as possible. If you want the package sent „naked“, without brochures and leaflets, no problem! If, on the other hand, you want a more beautiful gift Package so you don’t have to repackage it, we will accommodate you. 5. Locality As soon as the peppercorns come into our hands, we do everything to ensure their carbon footprint increases only minimally. That is why we pack them in materials that are local and made in the Czech Republic. Our tubes come from Czech glassmakers, the box is hand-assembled in Polička, doypack bags come from a traditional Czech printing house, the boxes from a Czech sheltered workshop, and our gift bags are also assembled in the Czech Republic. :-) Do you think something could be done better? Write to us, we are happy to learn. The path to complete sustainability is indeed long and endless – there is always room for improvement.

Pepper has been cultivated in the Cambodian Kampot region for hundreds of years, as evidenced by documents dating back to the 13th century, including those from the Chinese explorer Cheou Ta Kouan. However, its true golden era was between the 19th and 20th centuries, when Kampot pepper was one of the most sought-after spices, highly favored by, for example, French chefs. At .pepper..field, we continue this ancient tradition and are revealing the secret of Kampot's black gold throughout Europe once again, which was almost lost in the second half of the last century. The cultivation of pepper in Kampot involves several specifics that you won't find anywhere else in the world. 1. Local climate The climate of the Kampot province is influenced by its proximity to the ocean, which affects the frequency of rainfall and temperatures in the area. Additionally, thanks to its sloping terrain, the local soil is well-drained, which pepper vines require. In this environment, pepper plants thrive best and impart excellent taste and aroma to their berries. Kampot peppercorns are considered the best pepper in the world, and it is no coincidence that they are named after their exceptional region, just like Vidalia onions, Bourbon whiskey, or Roquefort cheese. 2. Specifically adapted plantation terrain Ditches dug around the plantations serve for drainage, which is a Kampot-specific feature, as is the cultivation of vines on raised mounds. Another specificity is the regular supply of new soil and organic fertilizers, thanks to which the vines, and thus the peppercorns themselves, are continuously nourished and gain their intense and delicious flavor. 3. Cultivation learned over generations To always be sure that you are getting pepper that truly originates from the Kampot region and is cultivated using methods passed down from generation to generation for hundreds of years, look for clear certification markings and geographical indications on the packaging. These are clearly readable plaques on the packages, through which you know that the contents inside Package are truly the real black gold from Kampot black gold from Kampot.

Sometimes it seems to us that we already know everything about pepper, but then we discover another novelty that will knock us off our chairs. Recently, black pepper oil enchanted us in this way. It might seem that it is just another cooking oil. However, do not be mistaken, black pepper oil is a rare and powerful medicine that delivers the best of the potent black pepper into your body. And the better the quality of the pepper, the stronger its power, of course. All the benefits of quality pepper concentrated in a single drop Although black pepper is one of the most well-known spices, the oil that can be extracted from it is not so widespread. As expected, its aroma is sharp like pepper and also warming. By consuming it, you support the nervous system as well as the digestive system. It can be used both internally and externally, helping the body to get rid of a whole range of ailments. Black pepper oil can provide relief from cramps and muscle fatigue. The substances it contains improve blood circulation and warm the muscles, thus better alleviating painful conditions. In this case, it is obviously ideal to regularly apply the oil to the affected area and, if the pain allows, ideally to massage it in. For the body and the stomach By using pepper oil externally, you can also more quickly get rid of arthritis and rheumatism. This is again aided by increased blood flow to the affected areas where the oil is applied. The oil is also capable of expelling toxins from the body, such as uric acid, which is one of the triggers of joint pain. For this reason, pepper oil can also be tried by patients suffering from gout. If you consume black pepper oil, you primarily benefit your digestive system. Pepper oil helps stimulate the secretion of hydrochloric acid in the stomach. Your food will digest better, and you will avoid digestive difficulties. It is also a much gentler alternative to spices like chili. You can also use the oil when suffering from sinus inflammation or a stuffy nose. It can dissolve mucus and thus provide much-needed immediate relief. An alternative for smokers Need to quit smoking? Black pepper oil can remove the craving for cigarettes. It also reduces tension and anxiety, so it can help during the first nervous days of quitting this bad habit. Can you make it at home? Unfortunately, true essential black pepper oil can only be obtained by steam distillation. So unless you have a small chemical laboratory, you probably won’t succeed – but it is definitely not impossible. The process involves filtering peppercorns under high steam pressure until the essential oils separate from the floral water. For home preparation, it is suitable to crush or add a few peppercorns of black Kampot pepper into another quality vegetable oil. You will see what a gourmet delight such flavored oil can create, for example, in a salad!

As consumers, we stand at the very end of a long supply chain. We often do not have much chance to find out whether we are buying genuine quality, whether the people involved in the chain receive adequate compensation for their work, or whether the given product does not represent too great a burden on our planet. Direct trade also guarantees a direct path of the raw material to you In the case of Kampot pepper, at the other end of this chain, the leaves of the pepper vines gently rustle, cared for by the hands of local farmers. From them, the peppercorns have quite a journey to your table, but unlike peppers of other brands, we strive to have only one link in that chain, and that is us. Thanks to this, we are able to control the quality, give farmers adequate compensation, and at the same time bring fresh pepper of perfect taste to your table. At least with Kampot pepper, thanks to all the mandatory certifications, there is one certainty – that this pepper is always hand-picked and inspected, sun-dried, and meets all organic standards, which are also checked by the EU. However, whether the reseller truly adheres to fair trade or direct trade policies is often a question that is unfortunately answered negatively, even through "certificates" that in countries with huge corruption often mean nothing without oversight from a higher authority. Fortunately for us, there is the KPPA (Kampot Pepper Promotion Association), which monitors the production of Kampot pepper worldwide, and if you are serious and trade in genuine Kampot pepper, you belong under it. What the association unfortunately cannot arrange is the enforcement of fair prices for Kampot pepper by all its members – it can only recommend it. Therefore, it was a surprise for us that we were the first to voluntarily commit to adhering to this officially set fair price. Other pepper than Kampot in the country has no organization that supervises its production, so it is quite clear that its trade is conducted in a "whatever anyone feels like" style. Speed unfortunately often takes precedence over quality Another problem arises during processing, which often takes place mechanically, and again the most important factors are time and money. The grains are not soaked or dried long enough, and the main goal of farm workers, who often belong to foreign traders, is to get the grains into bags as quickly as possible and earn their reward. As a result, the grains are again exposed to unfavorable conditions, become musty, and develop pathogenic germs. Quality thus degrades again, and from that pleasant and characteristic pepper flavor, little remains. The pepper then passes from hand to hand, from trader to trader, with each adding the price of their work. The grains can languish on ships for a whole year and no longer remember what it is like to bathe in the sun's rays. What reaches the consumer's table is stale, tasteless, and odorless. Hoping for a better taste experience, the consumer then adds it to food, only to experience pure disappointment.  So buy pepper that you really like, that is socially responsible, and where you can see the specific people, families, and team who take care of its sale not only in Cambodia but also here – in the Czech Republic.

Basically, from the moment the pepper seedling is planted, there is a series of rules regarding the cultivation of pepper vines that farmers growing pepper in the Kampot province are required to follow. As we already know from previous posts on our blog, strict rules must be observed during harvesting, subsequent sorting, and also storage of peppercorns. And their Package is no exception in this regard. All of this is summarized in the Book Of Specifications – an official document that defines all the parameters this black treasure must meet before export from Cambodia. The right Package ensures the preservation of all the properties of pepper Therefore, the grains are packed into food-approved packaging that does not react with the peppercorns, preserves their taste and aroma, and protects them from moisture, pests, and other external influences that could reduce the quality of the pepper. For this reason, we were the very first to provide small farming families in the Kampot area with 10 vacuum machines, with the support of the Czech Development Agency, which can process all the pepper from farmers immediately after harvest. On our machines, we vacuum pack all the pepper in 1kg Package portions that we purchase from micro-farming families. This immediately guarantees freshness and quality, which is delivered in the same form to us in the Czech Republic. Here, this vacuum-packed Package undergoes a secondary inspection on a machine with optical mechanics – "just in case the farmer’s hands forgot, for example, an ant in the package." :-) For further Package sent to your home, we use local sources and packaging from Czech printing houses or glassworks. To make it absolutely clear what is inside the packaging and who is the producer of the content, each Package is equipped with a batch number (lot number) and expiration date.  However, whether the Kampot pepper retains all its properties also depends on you, the consumer yourself. Black, white, and red pepper are suitable for consumption up to three years from the date of harvest. In the case of ground black pepper, it can be used throughout the following year. We recommend consuming it as soon as possible. For our freeze-dried pepper, it is best consumed within a few months, as it partially retains the properties of fresh pepper and is therefore more sensitive. Enjoy your meal and store your pepper with love!

Beautiful packaging, but what to do with it? There are three options right here. The first one, which we are not too enthusiastic about, is throwing the packaging into the regular trash bin. We are much happier when you sort the packaging and give it a chance for recycling. And then there is the third option, which is the best for us and the planet, and that is reusing the packaging. Bags Our doypack bags, in which we pack pepper, are a great example of the possibility of upcycling our packaging. They are resealable with a quality zipper, which means you can fill them with all sorts of things to maintain freshness. This applies, for example, to various types of dried herbs that you have grown in your own garden or anything you would like to keep fresh in the kitchen for a long time. Besides the zipper, our bags have a triple-layer barrier that protects any treasure from the kitchen, A resealable bag is also useful for travel. You can prepare a spice mix with Kampot pepper in it and then use it during picnics, camping, or outdoor grilling without having to carry our grinders with you. Similarly, you can fill it with freshly ground coffee for trips or prepare a small snack for children. The packaging can also be used for freezing a wide range of different ingredients. Glass Test Tubes Besides bags, we pack pepper into our iconic glass test tubes made from high-quality Czech glass, which are not only custom-made but also handmade. Thanks to the combination with a precise cork screw cap made to measure, the peppercorns can be kept in perfect condition, showcasing their uniqueness without oxidizing over months or even years.  Ideally, these test tubes are intended for continuous refilling with pepper from the bags, but they can also be used for a variety of other purposes. Due to their transparency, they can be filled with anything that pleases your eye in the kitchen. How about using the test tubes for confectionery decorations? Vanilla pods look great in them, for example. It is an unusual way to serve someone a drink or a summer cocktail, or you can give the test tubes to your children so they can use them for their various experiments. However, remember that these are made of glass, so children should only play with this packaging under parental supervision. And how do you upcycle our packaging? Send us a photo or inspiration, and after verification, we will reward you for the fight for a better planet! 

Kampot pepper and our other delicacies are so great that you consume them faster than you expect. The only thing left after them is their packaging. At .pepper..field, we try to pack all products into such packaging that is practical and highlights the uniqueness of its content, but it does not necessarily have to be just Kampot pepper or delicacies to which we add it. Our packaging has a whole range of uses even after being emptied. Jars Our delicate butters are also filled into glass containers. The jar that remains after them is perfect for pickling or canning, for example, marmalade. At the same time, you can store seeds, smaller nuts, and of course various kinds of herbs in it.  DIY enthusiasts can use the jar in their workshop, for example, for storing smaller fastening materials. You can also use it as a flowerpot for seedlings or as a container for homemade creams or candles. There are no limits to imagination. For example, we put coffee to go in our jars! Wooden boxes Wooden gift boxes primarily serve for storing test tubes, but they can be used for a whole range of other purposes. It is a highly decorative packaging that can be used for storing a variety of smaller items. It finds its use as an organizer for your teas or other kitchen delights. You can store some small items in the bathroom in the wooden box, and again it will find its use in the workshop. You will also make your children very happy with such a box, which they can use to hide their greatest treasures, use as a bed for their plush friends and dolls, or as a garage for toy cars. Imagination has no limits in this case, and children will definitely know what to do with such a box. In our team, colleagues keep boxes for jewelry and valuables because they have the box engraved with their own name, and such packaging deserves appropriate content. Tip for conclusion: the inner divider parts of the box are glued so that they can be easily removed from the box with a little effort.

Fresh green pepper is a unique product that you won't easily find on the domestic market. It is extremely difficult to transport green peppercorns across half the planet without losing any of their quality. Therefore, green pepper must be processed in a certain way to preserve its quality. After drying, it becomes the classic black pepper, which some traders soak in a salty brine similar to capers. However, this process diminishes the pepper's characteristic flavor.  Fresh, almost like from the plantation That is why we chose the method of freeze-drying green pepper, which allows us to deliver it to your table in a form that retains most of its freshness. At home, you just need to soak it, add moisture, and the pepper will return to its original state. It is important to remind that green pepper does not belong in the grinder. The aroma of green pepper from the Kampot region is clear and spicy with subtle fruity notes of lime, resting on a camphor and mint base with delicate hints of green apple. After fully developing, green pepper brings a pleasant scent of pine and citrus fruits with a subtle hint of nectarine freshness. A taste that rivals none The taste of green pepper is full of freshness and sparkle. It can be compared to black pepper, but with a much more interesting hint of nuts. Green pepper is mild and slightly spicy with a tone of Kampot soil full of minerals and local salt permeated by the climate. Green pepper is a somewhat different gourmet experience than other types of Kampot pepper. It takes you straight to the pepper plantation and lets you taste a small piece of the Kampot paradise in its most authentic form.

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.