Kampot (pepper)

Green pepper of Kampot
Kampot green peppers plants
Kampot pepper crab featuring green Kampot peppercorns, garlic and spring onion
Cambodian prawns with Kampot Pepper

Kampot peppercorns are grown in Cambodia. The stalks are also eaten, as in Kep, Cambodia where they are pan fried with squid at the Crab Market.[1] As of July 2015, Six districts in the southern province of Kampot have pepper farms, while the spice’s overseas market consists mostly of Europe, the United States, Japan, Korea, and Taiwan. Kampot pepper obtained the World Trade Organization’s geographical indication (GI) status in 2010, tying the quality of the product to its source. International demand for the product has risen since then. However, annual export volume was relatively small i.e. well below 50 tons for the year 2014.[2]

History

Kampot pepper cultivation started in the 13th century. At the beginning of the 20th century, Cambodia harvested around 8.000 tons of Kampot pepper.[3]

References

  1. ↑ Cambodia's Fresh Cuisine July 2011 Conde Nast Traveler page 30
  2. ↑ The Phnom Penh Post
  3. ↑ http://www.farmlink-cambodia.com/products/kampot-pepper


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