Wholesale Kampot green pepper

Piper Nigrum Net volumes and weights: 50ml/11g/0.38oz The Chinese explorer Tchéou Ta Kouan described Cambodian pepper production as early as the 13th century, but intensive pepper production dates back to the start of the Aceh War in Indonesia (1873-1908). The Sultan of Aceh, the historical name of the island of Sumatra, who did not want to leave his wealth to his Dutch enemies, burned his pepper plantations in 1873-1874. Part of the production then moved to Cambodia in the Kampot region. The pugnacity of the taste of Kâmpot pepper was already unanimous among French gourmets; it is the undisputed king of spices in the cuisine of the greatest French chefs. Its vegetable fragrance immediately evokes greenery with vegetable notes of asparagus, under which there is an incisive but not aggressive spiciness. Its taste is fresh, very vegetal with a very elegant spiciness and a long finish characteristic of Kampot.