Once you go black, you can't go back. I'm speaking about Kambuja Trading Co.'s black peppercorn of course.
Read an excerpt from a recent Associated Press article on Cambodia's "perfect pepper" and why should replace that store bought generic peppercorn with something that will enhance your everyday cooking experience.
KAMPOT, Cambodia (AP) — A nearby sea, flanking mountains, a quartz-rich soil: It's the perfect spot on earth, devotees say, to yield a product they describe in that rapturous vocabulary usually reserved for fine wines: "aristocratic, virile, almost aphrodisiacal," with subtle notes of caramel, gingerbread and mild tobacco.
Celebrity chefs from Paris to Los Angeles swear by Kampot pepper, a southwestern Cambodian spice with a tragic past that is now reclaiming its global pre-eminence. It is also proving to be "black gold" for some of its once-impoverished farmers, thanks in part to Kampot pepper last year being awarded a Protected Geographical Indication by the European Union. This identifies unique products — like Stilton cheese, Champagne or Darjeeling tea — as originating in a very specific region.
So far Kampot pepper production is a mere dusting — just 70 tons last year. Vietnam, the world's top pepper producer, churned out some 145,000 tons of the spice. But more plantations are springing up while Kampot quality is rated as high as ever and hitherto slack markets, like the United States, are getting hooked on the spice. A New York chef has even concocted a Kampot pepper ice cream while Michelin three-starred French chef Olivier Roellinger rhapsodizes about its "olfactory richness" and broad spectrum of flavors.