Sothys Red Kampot is just amazing. Such a unique handicraft. Hand sorted with a tweezer so only the most mature pepper is gathered before washed and sun dried. This makes red pepper the most mature and aromatic pepper of the different stages of maturing. Red Kampot tastes like peppery warmth with red aroma. Floral citrus lift, honeyed fruit and a soft, rounded heat that doesn’t shout. It’s also where the GI becomes especially meaningful. Sothys pepper is protected by a Geographical Indication, tied to a defined origin and standards which helps preserve the kind of meticulous harvesting and handling that ripe pepper demands. This is the pepper that takes us straight back to Cambodia and our time with Sothy at her farm. The best thing we ate there was a cookie with chocolate chips and red pepper. A perfect reminder that red Kampot can be both spice and dessert aroma at the same time.
