The pepper plantations of Kampot hide a number of gems, but the greatest of these is the crimson peppercorns, which are among the most luxurious types of pepper. The reason is simple. There are literally only a handful of truly perfect peppercorns that manage to ripen to a deep red colour.
These are the ripest peppercorns in the Kampot area, which have managed to attract the greatest amount of sunlight during their growth. As a result, they boast the most concentrated fructose content of any pepper, and can offer a completely unique flavor and aroma.
Camphor, cedar and apricot
After grinding, the peppercorns release an aroma with notes of blood oranges, cranberries and elderberries, but also the characteristic aroma of camphor, cedar and lemon balm, which comes from a base of orange peel with a subtle hint of tobacco leaves.
After a few minutes, a heart of dark red pepper begins to emerge, reminiscent of yeast dough, allspice and roasted malt. This is a very dense aroma which then moves into Assam black tea and then the cedar notes reappear on the finish.
Pepper with umami flavour
Despite the fact that one would expect a dark red pepper ball to unleash an inferno in the mouth, the opposite is true. It is an aromatic experience accompanied by a sweet taste caused by the abundant fructose content. The sweet notes subside after a while and the bready notes take over, followed by a subtle taste of sun-dried tomatoes, dried meat and flavours known as umami.
The dark red pepper is an extremely complex play on Kampot nature that you should definitely try. You will find that the world of pepper flavours is a world that can constantly surprise you.