La Plantation manages 22,000 Kampot pepper posts on 20 hectares. They grow the pepper in a traditional, organic way, in strict compliance with the PGI standards for Kampot pepper and use only organic fertilizers.
On 2 April 2010 Kampot Pepper was granted protected geographical indication (PGI) Status.
The PGI requires producers to comply with very strict specifications laying down rules governing production (land, cultivated area, natural fertilizers and natural pesticides), processing, packaging, and traceability.
Plantations are controlled by the Kampot Pepper Promotion Association (KPPA) and by the independent certification body EcoCert. Only accredited members of the KPPA, adhering to the PGI criteria, are authorized to sell pepper using the “Kampot Pepper” appellation of origin.
Fruits of the long pepper are harvested by hand, still green and before maturity. They are washed and blanched and undergo a complex process of fermentation with Kampot salt. Developed at La Plantation, this fermentation reinforces the flavor that is like the fresh green pepper picked and eaten from the pepper tree.
It can be eaten alone or cut into thin slices on a salad, on fruits and according to your inspiration.
These do NOT fit in a standard pepper grinder so we suggest you use a mortar and pestle, grater, or sharp knife.
- Certified Organic by EcoCert
- World Fair Trade Certified
- PGI (Protected Geographical Indication) and KPPA (Kampot Pepper Promotion Association) Certified
Refrigerate after opening.
Ingredients: fresh long pepper (Piper Retrofractum), salt (20%)
100 gram (3.53 ounce) recyclable pouch
