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Have you ever opened Package salt, tasted it, and been surprised by its excellent flavor? In the case of salt purchased in regular stores, such an experience is hard to come by, yet there are salts on the market that offer you just that. One of them is salt imported from the Kampot region in distant Cambodia. This salt is collected for us opposite the pepper plantations by original Cambodian families, and this year we were the only ones in the Czech Republic to receive a certificate of excellent taste for it GREAT TASTE. It might seem that salt has only one taste, and that is salty In reality, however, there are many types of salts that differ in shape, color, and also flavor profile. In the case of salt imported from Cambodia, we are talking about sea salt obtained by evaporating seawater in salt pans, from which the salt is then hand-harvested. This salt, thanks to the unique climate in Kampot, is also the most suitable complement to Kampot pepper and beautifully enhances its flavor. What is the difference between salts? Evaporation is one of the purest processes for obtaining salt, allowing it to retain a unique fresh taste with floral accents. Additionally, it has a balanced mineral content and nutritional values richer than classic salt that you can buy in stores. The most common salts offered are rock salts mined from the ground using heavy machinery. The salt is then chemically purified and further processed to ensure no impurities remain, which significantly affects its taste. This taste is aggressively salty, without balanced nutritional values or mineral composition. Sea salt, on the other hand, can be used just like classic salt, although it is best suited for seasoning food at the final serving stage. In our offer, you will find Kampot salt in the form of genuine fleur de sel, small salt crystals suitable for seasoning dishes and food styling. You can also choose from the selection of the largest salt flakes salt flakes, which form neat pyramids and enhance the appearance of any served dish. And if you like to grind, you can opt for coarse sea salt, which is ideal for our precision mills and is the only one suitable for use during cooking. Alternatively, if you desire every mentioned type, we also offer a multipack. :-)

Perhaps you have also sometimes held a grain of Kampot pepper between your thumb and forefinger and wondered how it is possible that it contains such a huge amount of flavors compared to the regular pepper purchased in a store. The answer to this question lies in the content of piperine and other substances contained in the peppercorn. Not only piperine affects the taste of pepper The method of cultivating pepper in Kampot, the geographical conditions, and the processing method all influence the concentration of individual substances in the peppercorn, which give it its true flavor. The empty spiciness of store-bought pepper is replaced here by a warm and full taste accompanied by a whole range of other tones of citrus, conifers, exotic fruit, and more. Behind these nuances of aroma and taste stands not only piperine itself, which is even spicier than the well-known capsaicin found in chili peppers, but also other substances. Among them are germacene, limonene, pinene, and alpha-phellandrene. For example, germacene brings a strong spicy, warm, and sweet scent to the pepper. On the other hand, limonene brings freshness and those citrus tones. After this chemical analysis, it’s probably not hard to guess what pinene, which is also found in conifers, lends to the pepper. A dance of aromas and flavors The taste of pepper is simply a wild dance of various flavonoids, alkaloids, and terpenes that turn a small peppercorn into a ticking bomb packed with aromas and flavors just waiting to explode in your mouth and unfold in your nose.  Moreover, you can cleverly play with individual flavor tones by combining pepper with different kinds of herbs. For example, rosemary can highlight the pine tones in pepper. Conversely, coriander multiplies the citrus essence of pepper, and some berries can enhance the woody tones. In short, try experimenting a bit with Kampot Kampot pepper, and you will see that it will reward you with a whole range of unique flavor surprises. :-)

Spices are an indispensable part of every kitchen. However, while with yogurts, lemons, or chocolate we consider where they actually come from, with spices most chefs don’t really care that much. Unfortunately, it is precisely in the case of spice growers that frequent exploitation and also destruction of nature occur. By the way, the entire idea of .pepper..field is based on changing this issue in the case of Kampot farmers. Why do the smallest and at the same time the best farms have such bad luck? Fortunately, there are many organizations and smaller companies worldwide that build on similar values as we do at .pepper..field and try to help producers from all over the world. This help consists of overseeing better working conditions, fair wages, and also environmentally friendly approaches during production. While there are many growers, the companies that buy their products are significantly fewer. Because of this, these companies can dictate the conditions under which they buy the cultivated product. These conditions are often unfavorable for farmers, exploit them, and they are forced to use pesticides and other chemical preparations to maximize yield. Moreover, many of these farmers are from remote areas, which makes it impossible for them to enter the market without traders, who do not come to these areas very often. Simply put, they have the hardest possible position in trading. These prices constantly fluctuate due to unstable weather and also the political situation in the countries where the farmers live. Additionally, these farmers live in poor conditions their entire lives and therefore do not have the strong will to escape them. Are fair prices per kilo paid in Kampot? That is why various organizations often set minimum purchase prices necessary to cover production costs and also ensure a decent life for farmers. Such an association in the case of Kampot pepper is KPPA – Kampot Pepper Promotion Association – which annually sets the official fair price per kilo of individual peppers, which it recommends to follow. Unfortunately, this is still only a recommendation that companies may or may not follow. Guess what – in the Kampot area, none of the local producers – neither small nor large farms like La Plantation – adhered to this official price per kilo and did not pay farmers that price. Why? And why yes, when their motivation was only commerce? Of course, it is extremely financially demanding to pay farmers up to ten times more than others. But if you have the right motivation like we do at  .pepper..field, not only can you manage it, but maybe in time you will also force large farms to reconsider why until now they have not paid a fair price per kilo? If a smaller company like ours can manage these finances, what excuse would large farms and producers have to find? These are simply things we still shake our heads about. At the same time, it is a completely healthy, fair, and responsible foundation that we have committed to always uphold!

Salt flower from Kampot is a small white treasure that blooms thanks to the sun's rays and wind on the surface of salt pans, from which it is hand-harvested. Because of this, it achieves a different taste and texture than, for example, sea salt. It also brings a completely unique flavor component to dishes. It will find its place in the kitchen, but it is specific Salt contains up to 10% moisture, which causes it to lose its crystalline structure more slowly than ordinary salts. This allows it to maintain its crunchy structure for a longer time, which means only one thing. Salt flower is ideal primarily for seasoning dishes and is therefore not suitable for use directly during cooking. A great choice is when seasoning seafood, but also vegetables, and meat lovers will definitely appreciate it. There is nothing better than a steak on which you can taste the flavor of coarsely ground Kampot pepper combined with the sharp texture of the salt. Salt flower is simply a great helper in the kitchen and when grilling. It adds the necessary finishing touch to vegetables and meat with grill marks, emphasizing the characteristic taste of the individual ingredients. Salt flower is not just a name, but also a flavor characteristic Salt flower is also popular among confectioners. Salt flower has a slightly sweet aftertaste, which makes it a great complement to sweet desserts. Who doesn’t know caramel cups sprinkled with salt crystals on their surface? These are also placed on macarons, becoming part of chocolate. Somewhat surprisingly, salt flower can also be found in bartenders’ equipment. Salt flower is used as a decoration for the rims of some cocktail glasses. For example, it can add a completely new flavor element to a margarita, giving this drink the right sharpness. Salt flower is not ordinary salt. It is an ingredient that literally invites playfulness, at the end of which is a perfectly looking and even better tasting dish that everyone will admire. So carve out a place for this salt in your culinary art and you will see that it will reward you with a unique flavor that will transport you to the sea waves under the burning sun of Kampot! P.S.: Did you know that we also use real salt flower in our  fresh peppers? You can taste it on the  freeze-dried Kampot pepper,  fermented, but also  fresh green pepper in salt brine.

An absolute world unique – this is freeze-dried fresh Kampot pepper with sea salt flower. The special lyophilization process ensures that the food treated in this way retains maximum freshness, quality, and very intense flavor accents. In the case of Kampot pepper flavored with sea salt flower, this process means a real flavor explosion – which was noticed this year even by the strict jury of the Guild of Fine Food, which meets in London at the prestigious Great Taste Awards and awarded it three stars. Kampot freeze-dried pepper thus joined the 1.5% of foods awarded in this way. A food that nobody else in the world has For 27 years, the jury has been appreciating the best foods in the world. Every year they receive their "film Oscar." More than 500 jurors evaluate all the products entered into the competition over two months. Each of them is carefully tasted blind by top chefs, buyers, sellers, restaurateurs, or food critics. Among the global competition, historically only two Czech foods have found a place for three stars. Now, among them, as another golden winner, is the freeze-dried green Kampot pepper, which we import to the Czech Republic as a 100% organic fair trade product. The jurors in the Great Taste Awards competition look for truly excellent taste regardless of brand or packaging. With freeze-dried pepper, they can find more than that. "At the beginning, there was a desire to bring truly fresh pepper to Europe. Its delicate taste, when the green pepper is still picked from the pepper vine," describes Lukáš Hejtmánek, one of our founders, who was significantly involved in the development of freeze-dried pepper from the start. Lyophilization or freeze drying Lyophilization is a process during which the peppercorns are deeply dried using freezing, and thanks to it, the pepper retains its maximum authentic flavor, which is incomparable to any other types of pepper in the world. "When you treat pepper this way, you just need to soak it at home in oil or any liquid, and the pellet will absorb moisture again and return to the same form it was just before being picked," explains Lukáš. All the interesting details about the lyophilization process and recommendations on how to work with our pepper in the kitchen can be found in our article where the idea of freeze-dried Kampot pepper was born. Three stars mean in the Great Taste Awards jargon one simple word: excellent. It is an award for an extraordinarily tasty food, which less than 2% of the products entered worldwide receive each year. The award itself invites you not to leave the store without buying such a food. With us, you can also be sure that you are shopping as sustainably as possible and supporting a good cause.  A gastronomic unique with heart in the right place When we started our .pepper..field project in 2018, the Czech Development Agency joined us. As part of the development program in Cambodia, which aims to improve the economic situation of small farmers, it also helped us develop freeze-dried pepper thanks to the purchase of Czech freeze-dryers LYOTRADE, on which it is dried. This way, the customer receives real authentic Cambodia at home, and in return, they can be sure that they are helping specific people live a quality life in other parts of the world. Chefs also like to cook with freeze-dried pepper Our freeze-dried pepper has become popular in renowned Czech restaurants. For example, Casa de Carli in Prague now cooks its menu incorporating it! We can also find it in the menu in London, where it was used during a three-star dinner at the famous Copper & Ink restaurant by MasterChef finalist and one of the judges of the competition, Tony Rodd. As the name of the dinner suggests, the dishes were made from star-awarded foods of this year. We can’t wait to share some of these recipes. It is an indescribable feeling to be counted among the top world foods such as the best cheeses, virgin olive oils, or delicacies like oysters. It is an honor for us, and we are sure that fresh freeze-dried Kampot pepper definitely belongs among them. 

January to May means the most demanding part of the year for farmers. This is the time of harvest and careful observation of the stalks on which clusters of pepper berries sway. The moment these stalks begin to yellow, the pepper vine clearly signals that the right time for picking has come. Harvesting during this period takes place continuously And it is up to the farmers whether they harvest whole clusters of still green unripe pepper, or select individual already ripe berries. At the same time, they can also wait for the berries to fully ripen and pick them at the moment they are fully red, or harvest all the pepper from the vine and then subsequently select the red berries from the green ones. This decision influences the flavor profile of the berries and the resulting color, thanks to which the offer includes  black, red, and white pepper. However, you will not see white berries on the vines. These are obtained by soaking red pepper in boiling water (approximately 5 minutes) and then in cold water (maximum 48 hours). Subsequently, the skin is removed revealing the creamy white core. The processing of red and white pepper is thus the most demanding, the longest, and therefore these two colors are the absolute pride of Cambodia – few countries in the world can patiently pick berry by berry and further process them like this! Cleanliness is also important The subsequent work with the obtained grains follows a whole range of principles that primarily comply with hygienic rules. Both the containers used for storing pepper and the farmers' hands must be clean. The grains themselves can only be dried on three types of materials: nylon, classic natural mats, and canvas. During drying, no domestic animals have access to the grains. At the moment when the grains are sufficiently dried in the sun, manual sorting takes place. This serves to remove all impurities that were collected from the vine along with the pepper grains as well as to select the grains themselves. After sorting, the grains are stored in a well-ventilated place, without exposure to sunlight, and so that no pests can reach them.  Subsequently, the pepper grains can look forward to their packaging, but more about that next time. 

To what kind of tomato can you develop a greater relationship: the one you find on the department store shelf, or the one you grow yourself in your garden and know everything about from start to finish? I think we all can guess the answer.  Although you cannot grow our pepper at home in your garden bed due to unfavorable geological conditions, you can learn the beginning and end of the tradition of cultivating Kampot pepper in distant Cambodia. Thanks to this, you will love the wrinkled berries we bring to your table just as much as that red tomato.   Every pepper plant receives proper care The story of the grain begins on a hill or at the foot of mountain ranges, which offer the pepper vines the right sandy or rocky soil. Farmers must properly drain this soil or plant the vines on a slope so that water does not accumulate at the roots. Drainage systems also serve this purpose; they surround the plantations and reach a depth of at least 80 centimeters. Two types of pepper are grown in Kampot, called Kamchay and Lampong. However, locals simply refer to them as plants with small leaves and plants with large leaves. Why use complicated names when it can be simple? Newly planted plants must come from the area designated as Kampot geographically. Pure, chemical-free, in harmony with nature Planting of pepper vines takes place in carefully selected local spots, and each plant must be spaced at least 1.8 meters apart. Plants must be sheltered for at least three years to protect them from sharp Kampot sun. Wooden poles serve to support the vines as they climb, as well as fertilizers. However, forget about any chemicals. All fertilizers come from natural sources. These are primarily manure from domestic animals and also bat guano. Fertilizing takes place at least once a year, and at most four times a year, from May to July. During dry periods, it is necessary to provide water to the plants. That is why the vines must be near a water source suitable for irrigation. At the same time, from June to December, the soil must be regularly loosened to prevent water from running off the surface and to allow it to penetrate the roots as best as possible. Farmers must also constantly monitor the presence of pests.   Forget about the Colorado potato beetle; here the biggest enemy is termites. Their elimination, of course, is done naturally. Chemical substances are allowed only when nature does not help. In such cases, farmers may use only products approved by the World Health Organization (WHO).

As consumers, we stand at the very end of a long supply chain. We often do not have much chance to find out whether we are buying genuine quality, whether the people involved in the chain receive adequate compensation for their work, or whether the given product does not represent too great a burden on our planet. Direct trade also guarantees a direct path of the raw material to you In the case of Kampot pepper, at the other end of this chain, the leaves of the pepper vines gently rustle, cared for by the hands of local farmers. From them, the peppercorns have quite a journey to your table, but unlike peppers of other brands, we strive to have only one link in that chain, and that is us. Thanks to this, we are able to control the quality, give farmers adequate compensation, and at the same time bring fresh pepper of perfect taste to your table. At least with Kampot pepper, thanks to all the mandatory certifications, there is one certainty – that this pepper is always hand-picked and inspected, sun-dried, and meets all organic standards, which are also checked by the EU. However, whether the reseller truly adheres to fair trade or direct trade policies is often a question that is unfortunately answered negatively, even through "certificates" that in countries with huge corruption often mean nothing without oversight from a higher authority. Fortunately for us, there is the KPPA (Kampot Pepper Promotion Association), which monitors the production of Kampot pepper worldwide, and if you are serious and trade in genuine Kampot pepper, you belong under it. What the association unfortunately cannot arrange is the enforcement of fair prices for Kampot pepper by all its members – it can only recommend it. Therefore, it was a surprise for us that we were the first to voluntarily commit to adhering to this officially set fair price. Other pepper than Kampot in the country has no organization that supervises its production, so it is quite clear that its trade is conducted in a "whatever anyone feels like" style. Speed unfortunately often takes precedence over quality Another problem arises during processing, which often takes place mechanically, and again the most important factors are time and money. The grains are not soaked or dried long enough, and the main goal of farm workers, who often belong to foreign traders, is to get the grains into bags as quickly as possible and earn their reward. As a result, the grains are again exposed to unfavorable conditions, become musty, and develop pathogenic germs. Quality thus degrades again, and from that pleasant and characteristic pepper flavor, little remains. The pepper then passes from hand to hand, from trader to trader, with each adding the price of their work. The grains can languish on ships for a whole year and no longer remember what it is like to bathe in the sun's rays. What reaches the consumer's table is stale, tasteless, and odorless. Hoping for a better taste experience, the consumer then adds it to food, only to experience pure disappointment.  So buy pepper that you really like, that is socially responsible, and where you can see the specific people, families, and team who take care of its sale not only in Cambodia but also here – in the Czech Republic.

Basically, from the moment the pepper seedling is planted, there is a series of rules regarding the cultivation of pepper vines that farmers growing pepper in the Kampot province are required to follow. As we already know from previous posts on our blog, strict rules must be observed during harvesting, subsequent sorting, and also storage of peppercorns. And their Package is no exception in this regard. All of this is summarized in the Book Of Specifications – an official document that defines all the parameters this black treasure must meet before export from Cambodia. The right Package ensures the preservation of all the properties of pepper Therefore, the grains are packed into food-approved packaging that does not react with the peppercorns, preserves their taste and aroma, and protects them from moisture, pests, and other external influences that could reduce the quality of the pepper. For this reason, we were the very first to provide small farming families in the Kampot area with 10 vacuum machines, with the support of the Czech Development Agency, which can process all the pepper from farmers immediately after harvest. On our machines, we vacuum pack all the pepper in 1kg Package portions that we purchase from micro-farming families. This immediately guarantees freshness and quality, which is delivered in the same form to us in the Czech Republic. Here, this vacuum-packed Package undergoes a secondary inspection on a machine with optical mechanics – "just in case the farmer’s hands forgot, for example, an ant in the package." :-) For further Package sent to your home, we use local sources and packaging from Czech printing houses or glassworks. To make it absolutely clear what is inside the packaging and who is the producer of the content, each Package is equipped with a batch number (lot number) and expiration date.  However, whether the Kampot pepper retains all its properties also depends on you, the consumer yourself. Black, white, and red pepper are suitable for consumption up to three years from the date of harvest. In the case of ground black pepper, it can be used throughout the following year. We recommend consuming it as soon as possible. For our freeze-dried pepper, it is best consumed within a few months, as it partially retains the properties of fresh pepper and is therefore more sensitive. Enjoy your meal and store your pepper with love!

Fresh green pepper is a unique product that you won't easily find on the domestic market. It is extremely difficult to transport green peppercorns across half the planet without losing any of their quality. Therefore, green pepper must be processed in a certain way to preserve its quality. After drying, it becomes the classic black pepper, which some traders soak in a salty brine similar to capers. However, this process diminishes the pepper's characteristic flavor.  Fresh, almost like from the plantation That is why we chose the method of freeze-drying green pepper, which allows us to deliver it to your table in a form that retains most of its freshness. At home, you just need to soak it, add moisture, and the pepper will return to its original state. It is important to remind that green pepper does not belong in the grinder. The aroma of green pepper from the Kampot region is clear and spicy with subtle fruity notes of lime, resting on a camphor and mint base with delicate hints of green apple. After fully developing, green pepper brings a pleasant scent of pine and citrus fruits with a subtle hint of nectarine freshness. A taste that rivals none The taste of green pepper is full of freshness and sparkle. It can be compared to black pepper, but with a much more interesting hint of nuts. Green pepper is mild and slightly spicy with a tone of Kampot soil full of minerals and local salt permeated by the climate. Green pepper is a somewhat different gourmet experience than other types of Kampot pepper. It takes you straight to the pepper plantation and lets you taste a small piece of the Kampot paradise in its most authentic form.

The Kampot pepper plantations hide a whole range of rarities, but the greatest of them are the crimson red peppercorns, which belong to the most luxurious types of pepper. The reason is simple. Truly perfect peppercorns that manage to ripen to a dark red color are just a handful – and literally so. These are  the ripest peppercorns in the Kampot region, which during their growth were able to attract the greatest amount of sunlight. Thanks to this, they boast the most concentrated fructose content of all peppers and thus can offer a truly unique taste and aroma. Camphor, cedar, and apricot When ground, the peppercorns release an aroma with notes of blood oranges, cranberries, elderberries, but also the characteristic scents of camphor, cedar, and lemon balm, which are based on orange peel with a subtle hint of tobacco leaves. After a few minutes, the scent of the heart of the dark red pepper begins to emerge, reminiscent of leavened dough, new spices combined with roasted malt. It is a very rich aroma that then transitions into Assam black tea and finishes again with notes of cedar. Pepper with an umami taste Although you might expect the dark red peppercorn to unleash an inferno in your mouth, the opposite is true. It is an aromatic experience accompanied by a sweet taste caused by the abundant fructose content. The sweet tones fade after a while, giving way to bread-like notes, followed by a subtle taste of dried tomatoes, dried meat, and a flavor known as umami. The dark red pepper is an extremely complex thread of Kampot nature that you should definitely try. Thanks to it, you will discover that the world of pepper flavors is a world that can continuously surprise.

White pepper has a somewhat tarnished reputation in the world. Perhaps you have also sometimes purchased this type of pepper, which definitely did not smell very appealing after opening, and a musty taste could be felt even on the tongue. Unfortunately, poor processing is characteristic of pepper from large sellers who bring pepper to our continent improperly dried, which significantly affects its quality. And that is a great shame because the taste and aroma of white pepper are absolutely unique, thanks to which you will never look at this type of pepper the same way again. Especially after you try ours from Kampot. Camphor, nutmeg flower, and grapefruit  At the moment when you pour white Kampot pepper into the grinder and grind it into smaller fragments, the pepper releases its bright essential scent of camphor, sage, and cedarwood. These heavier aromas are supported by nutmeg flower, which harmonizes with tones of grapefruit peel and other subtle citrus notes. After a few minutes, the core of the white pepper reveals itself, from which you can strongly sense nutmeg kernel, thyme flowers, and lemon balm, all underpinned by heavier aromas of cedar, black tea, and grain. Spicy cedar  When placed in the mouth, white pepper evokes a clearly spicy taste throughout the entire cavity, in which surprisingly bread-like tones can be detected. White pepper is delicate and slightly creamy, yet it retains some peaks of characteristic spiciness that are flawlessly gentle in its presentation. The most dominant aroma is the sensual scent of cedar, which is perceived in the mouth similarly as in the nose. As you can see, white pepper can surprise you in many ways. So try giving it a second chance and choose such white pepper that you can be sure is truly high quality – the kind that is peeled from ripe red peppercorns, fresh, carefully selected, and absolutely unique in taste. The kind we, for example, take care of with the same love and attention as the farmers in Cambodia. Will you give it another chance? 

Dark red and red pepper is a diamond, in this case perhaps rather a ruby of the Kampot pepper plantations. It is a unique feature of this beautiful region, which you will hardly find anywhere else in the world. The difficulty and long maturation period of the red and dark red peppercorns make it a rarity even in its homeland – in Cambodia. The uniqueness is also the very essence of the taste and aroma of these types of pepper, which differ significantly from all others. It contains a considerable amount of fructose thanks to the long sun ripening. Flowers, cherries, and citrus fruits It probably won't surprise you that both dark red and red pepper offer, after grinding, a range of nuances of red-colored fruits and plants. Attentive ones can notice floral tones of roses, which are then complemented by light notes of rosehip fruit. Then the aroma develops into dried cherries, and there are also distinct nuances reminiscent of classic incense sticks. After two to three minutes, this red dance calms down and the aroma begins to take on a somewhat more characteristic scent typical for Kampot pepper. You can sense citrus fruits, the crust of rye sourdough bread, as well as light notes of dried mandarins, which complement the subtle nuances of dried red fruits. Magical seasoning to experiment with When placed in the mouth, red Kampot pepper unfolds a pungent yet gentle flavor. It resembles the fresh taste of fruit that has a concentrated delicate intensity. Thanks to these fruity tones, red pepper is a magical seasoning that offers a vast space for experimentation. With dark red Kampot pepper, which is a sort of selection from the clusters and contains the ripest berries, expect these tones to be even stronger and more intense. Not only is it suitable for seasoning classic savory dishes, but it can also be used in desserts or alcoholic beverages, basically anywhere we want to surprise with sophistication and an unexpected taste of the exotic. However, judge for yourself—who wouldn't want ice cream topped with a few shards of red mystery?

Fully loaded cargo ships sailing for months across the sea transport sisal bags, which are often stored in damp and not very clean environments. The contents of these bags are often pepper, which is one of the most traded spices in the world. Pepper on ships gradually becomes musty, moldy, and reaches customers in a state that definitely does not make it a completely delicate spice. And that’s not to mention the long chain of companies and resellers who further pass on and store the pepper under unsuitable conditions. How to get tasty Kampot pepper and avoid this cycle?  In the name of preserving quality The taste of Kampot pepper is determined not only by the location it comes from but also by the way it is further processed. Each Kampot pepper is not of the same quality, which to some extent is also influenced by how it is handled after harvest. We at .pepper..field try to get the pepper to your table as quickly as possible and in absolutely top quality. This is where we fundamentally differ from large pepper farms and other distributors. 1. We immediately vacuum-pack the pepper in Cambodia on our Czech machines, which we provided to small family farmers thanks to the Czech Development Agency. Often, even the president of KPPA himself helps with the vacuum packing. 2. Carefully vacuum-packed 1kg bags of pepper are arranged in cardboard boxes, max 10 pieces per box, so they are not damaged by pressure. 3. We fly it by plane. It is extremely expensive, but unlike the competition, we have the pepper just a few days after harvest, quickly, safely, and most importantly without the risk of contamination by water. 4. Immediately after arrival in the Czech Republic, we put the pepper through a Czech sortex – this is a precise machine with laser optical mechanics that ensures we achieve perfect purity of 100% instead of 98%. We don’t know anyone in the world who is so precise and uses similar machines. 5. Then we immediately pack the pepper into our Czech packaging – honestly, by hand! And then it’s up to you – on each package we educate you to store Kampot pepper in dryness, coolness, darkness, and to close the tube and bag. That way, it will stay wonderfully fresh and delicious for up to 3 years and will taste just as if you had just bought it from one of our families in Cambodia!

If you go to some of the retail chains and look for the highest quality pepper there, we advise you to turn around and leave immediately. Standard spice sellers, who have at least 10 other types of spices on the shelf besides pepper, pack pepper into colorful packages, but you won't learn much about the quality of the pepper inside. So how to recognize truly quality peppercorns? Several important indicators For pepper from the Kampot region to earn the honor of reaching your table, it must meet several criteria that are monitored during harvest, selection directly at the farmers, and subsequently also during selection here with us. Moreover, there is a so-called Book of Specifications – a book that precisely defines the parameters that Kampot pepper must boast to ensure each grain achieves the highest quality and thus taste. The first important quality indicator is grain size. Small peppercorns reveal that growth did not occur under ideal conditions, which also reflects in the flavor quality. Grain size is not a standard for every type of pepper in the world, but for Kampot pepper, it tells you a lot about quality. The second important criterion is the weight and hardness of the fruit. It may be beautifully large, but when it weighs half as much as the other grains, it is clear that its core did not develop properly. Such a core can best be detected by immersion in water; in such a case, problematic (light, hollow) grains float to the surface and reveal their "color". :-) Organic or not? Last but not least, the quality of pepper also depends on chemical purity. We can proudly say that chemistry and our farmers are not friends and they prefer traditional and even more sustainable methods that leave no room for chemical fertilizers or insecticides. They fertilize primarily with cow manure, and everything undergoes regular inspections by certified agricultural organizations. Our pepper is therefore not only 100% organic but also gluten-free and pure – it contains no additives, pesticides, or grain residues, which is common practice for "cheap peppers". 100% selection – a word behind which anything can hide For us, it means that when you open a bag or a test tube, inside you will find 100% pepper only and no surprises like small stones, twigs, dust, or other impurities commonly found in chain store peppers. Achieving 100% quality is not easy – Kampot pepper must be hand-picked with tweezers by farmers in Cambodia and sent to us in the Czech Republic at about 98% purity. We then send it through a sortex machine, which detects even the last blade of grass and cleans the pepper to 100%. ☺

In your kitchen, you surely have a whole range of ingredients whose origin you definitely do not know. It is clear that nowadays it is not possible to buy all ingredients from local sources, from known farmers and growers, but if you cook with ingredients that were put into your hands by those who grew or raised them themselves, believe that it will be much better to cook with such ingredients and the food will taste all the more delicious to you. In the name of direct trade, you can also directly influence many things The moment you go to farmers' markets and buy, for example, potatoes, in most cases you are making what is called direct trade. This term means purchasing an ingredient directly from the source who grew or raised that ingredient. And this is exactly how we buy pepper here at  .pepper..field from farmers in Cambodia.  There are several reasons why we decided to take this path. The most important is that thanks to this we have a perfect overview of quality and can guarantee that the peppercorns we offer are truly the best that the Kampot plantations have to offer. For direct sales, a fair reward The second equally important aspect for us is finance. Not the money that goes to us, but rather the money paid to the farmers from whom we buy the pepper. Only through direct contact with them do we have the certainty that they receive an adequate financial reward for their effort, without middlemen taking their percentage. Last but not least, it is very important for us to know from whom we obtain the pepper. We know the stories and names of the people who go out to their plantations every day to take care of the peppercorns. We know their wives and children and also their dreams. We try to fulfill those dreams, make their lives better, and bring the same smile to their faces that we have when we taste their pepper.  How do you like direct trade? ☺ We love it very much!

In the morning, they get up and head out to their pepper plantation bathed in sunlight. The sun rays, filtering through the leaves of the pepper vines, tickle the Cambodian farmers' faces until evening, when it's time to go back home. This scenario repeats day after day until it's time to harvest and dry the peppercorns, followed by selling the crop. For some farmers, this is a joyful final touch to their work, for others, a very demanding task that determines the future of their entire family. Why is it difficult for some farmers to sell their pepper, even though there is demand for it on the market? It might seem that farmers have no problem selling pepper of the quality that Kampot has. Unfortunately, the opposite is true in some cases, caused by several factors. The first stems from the problematic search for buyers. Many farms are located in remote places where traders do not want to travel – so farmers have to go to the traders. If they actually find one, a second problem arises, which is the language barrier.  Kampot pepper is primarily an export item, which means it is purchased by foreign traders who mostly do not speak Khmer. Therefore, communication between a small farmer and a foreign trader is often very problematic. We know which farmers need the most help However, the game is not won even at the moment when both trading partners agree. The production of some farms is so small that big traders simply are not interested. Buying from such a farm is not profitable for them as they would like. Farmers often have no choice but to sell their crop below price to at least get some financial reward for their work. And that is a great shame because pepper from such farmers is often far higher quality than pepper from large farms usually owned by foreigners, who see them only as a source of finance, to which the entire production is subordinated. We have decided to find our own way to avoid such pepper, to find our own and at the same time help the locals. We try to lend a hand precisely to those family farmers who are smaller, do not speak English, find it difficult to travel to the city, and get their pepper to the market. But these are exactly the families who know the surroundings of Kampot as perfectly as no one else. Also its exceptional soil, walked on for generations. And it is thanks to them that we can offer you pepper that has no equal in the world. 

Sustainability is a major topic and actually the absolute core of what we do, so whether you get any product offered by us in your hands, you can be sure that it contains Kampot pepper grown in a sustainable way. Moreover, it is always processed sustainably further. What does this mean in our case? Environmental Friendliness Every peppercorn from .pepper..field bathed in the rays of the Cambodian sun, absorbed the moisture of the Kampot jungles, and at the moment it was ready for harvest, it was taken by a farmer who cultivated it in the same way as generations of farmers before him. That is, without any chemical fertilizers or pesticides against pests – grown completely sustainably, in an undisturbed environment, the soil is not degraded and the water is not contaminated, no jungles are cut down, and no greenhouse gases escape into the air. Recyclable Packaging and Natural Materials We continue this natural way of growing pepper here in Prague as well. We try to pack all the grains into packaging that is easily biodegradable or recyclable for nature, so we can close their cycle into a loop. Ideally, when  you use our beautiful packaging again and again for any household use. Therefore, we mainly work with glass and wood.  Unfortunately, some of our products are still packed in plastic bags, which is mainly because there are not many alternatives on the market yet that would meet strict hygienic criteria and our demands for preserving pepper at maximum freshness. However, we try to choose from available options one that burdens the environment as little as possible and is fully recyclable and reusable. At the same time, by buying  quality pepper, a pinch is always enough and the food is seasoned to perfection – the smaller the amount, the less packaging material is consumed! 100% Fair Cooperation and Purchase at a Fair Price The last sustainable path we love most of all is primarily the entire essence of our project, which is based on fair trade, direct trade, and help. We constantly try to teach, educate, and assist our farmers' families with all processes so that they can permanently always sell their Kampot pepper at a fair price, even if we are not helping them at the moment. This is our path to sustainability, which we try to pass on to our customers as well.

The history of pepper cultivation and trade is rich, full of adventure, voyages to unknown lands, and the construction of magnificent palaces with money earned from trading peppercorns. The history associated with pepper cultivation in the Kampot region is no less significant. The tradition of pepper cultivation in Cambodia dates back to our Middle Ages Pepper has been cultivated in Cambodia since the time of the Khmer Empire, which represents a tradition reaching deep into the era when the Přemyslid dynasty ruled our lands. The very first detailed description of pepper cultivation in the Kampot region however, dates back to the 13th century. During this period, a Chinese envoy named Zhou Daguan arrived in the territory of present-day Kampot, who dedicated part of his writings specifically to the methods of pepper cultivation by the ancient Khmers and their customs. Thanks to this, his work remains one of the main sources of information about the culture of the Khmer Empire.  Although trade between the Old Continent and Far Asia was in full swing already in the 16th century, Europeans discovered the uniqueness of Kampot's black gold much later. This happened in the 19th century when a port was built in Kampot, where trading ships from all over the world arrived. During this era, the production of Kampot pepper intensified, only for the plantations to be soon reduced to ashes. Territorial disputes destroyed the pepper fields This occurred during wars between the Sultanate of Aceh and the Dutch, who originally came to the area solely for trade. However, the Dutch eventually brought destruction and fragmentation to the sultanate. Its leader, as a reward, ordered the plantations to be burned so they would not fall into the hands of Dutch enemies. What is typical for the tradition of pepper cultivation in Kampot, however, is its ability to rise from the ashes. This was achieved even after the Aceh wars, so that by the mid-20th century, pepper from this region became the dominant spice in European markets. In 1928, most of the pepper used in France came precisely from this area, and by the 1960s, production had reached a staggering 8,000 tons per year. The brutal political regime tried to undermine not only the will but also the traditions As is often the case, after rapid growth, a steep decline followed. This time it was brought about by the Khmer Rouge, who decimated the entire country in an unprecedented way. The production of 8,000 tons suddenly shrank to a mere 4 tons annually, and local farmers, in an effort to prevent famine, focused primarily on rice cultivation. Now the tradition of pepper cultivation in this region is once again being revived, and we at .pepper..field are grateful to be part of its rebirth. Since 2018, when we began fair business and cooperation in Cambodia, many things have improved. We are glad to be part of it and to watch how this beautiful country is opening up to the world once again.

If you follow us regularly, you have noticed a new article from Khmer Times that we published on our Facebook page, which concerns how important the protected geographical indication of Kampot pepper is and what its impact is in the whole context! We decided to translate this important article for you and explain it further to bring you even closer to the uniqueness of Kampot pepper. What is the Geneva Act of the Lisbon Agreement and how does it work with the protection of origin trademarks The World Intellectual Property Organization, known by the acronym WIPO, is an organization that since 1967 has ensured that the uniqueness of intellectual and physical products of human culture is protected as much as possible. Among these products is Kampot pepper, which is an integral part of Cambodian agricultural culture, cultivated and bred for generations into the finest pepper in the world. Last year, the so-called Geneva Act of the Lisbon Agreement came into force, which is a treaty managed by the WIPO organization. Simply put, it is an agreement that allows individual international organizations to clearly emphasize the origin and geographical indication of their products. These protective tools help local producers distinguish their products from others that do not reach such quality, make them more visible, and thus help them achieve higher earnings. Kampot pepper received the desired protection One of the first countries to join the entire system of the Geneva Act of the Lisbon Agreement is Cambodia, which thus gained the opportunity to grant specific geographical indications to some of its products. It is no surprise that this honor was bestowed precisely on Kampot pepper, which can thus present its uniqueness as the first Cambodian product on European territory. Thanks to this, it gains a clearly dominant position among other peppers, which clearly highlights the story not only of the peppercorns growing in one of the most beautiful places in the world but also points to the stories of the people who have devoted themselves to the tradition of its cultivation for centuries. This opens completely new possibilities for Kampot pepper to make itself known worldwide and show people how unique and intense the taste of pepper can truly be. So if you buy Kampot pepper, marks with the letters PGI (Protected Geographical Indication) or GI (Geographical Indication) will indicate to you that it is truly genuine Kampot pepper in every way. How to unmistakably recognize it from others you can read for example in this article.