Botanical Plate · 19th c. Scientific AtlasPiper nigrum
Spices & AromaticsArtisanal Specialty
Kampot Black & Red Pepper (PGI)
Native / Vernacular: [ម្រេចកំពត]
Piper nigrum·Family: Piperaceae
Primary Geographic TerroirKampot & Kep Coastal Hills, Cambodia
Flavor Profile & Aroma Notes
Complex HeatEucalyptusCitrusFloralSweet fruit
"Bright lime zest, jasmine, mint, and deep resinous black peppercorn warmth"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Rich in high-grade piperine stimulating gastric acid and nutrient bioavailability
- ✓Anti-inflammatory, clears respiratory pathways and enhances thermogenesis
Identified Active Phytochemicals:
PiperineChavicineCaryophyllenePineneLimonene
Kitchen & Chef Applications
- Essential seasoning in Cambodian Kep Crab with Green Peppercorns (Kdam Chha Mrech Khmao)
- Freshly cracked over grilled beef, pan-seared duck breast, and dark chocolate ganache
- Stir-fried with lime juice, sea salt, and garlic for legendary dipping sauces
Artisanal Flavor Pairings
Blue CrabLime JuiceGarlicDark ChocolateSeared SteakStrawberries
Harvest Season & Pantry Care
Harvest Window:March to May (Red/Black harvest)
Storage Guidelines:Grind immediately before serving; whole berries keep aroma for years.