Piper nigrum is a spreading vine indigenous to tropical areas, easily rooting where trailing stems touch the ground—growing up to 13 feet high when grown on supporting poles or trellis; it produces 6-inch long spiky flowers that turn into peppercorns.
As scientists learn more about the disease-fighting properties of organic Kampot peppercorns by studying the “antioxidant, antimicrobial, anti-inflammatory, gastro-protective, and antidepressant activities of pepper, the Kampot peppercorns are increasingly finding their way onto many “best functional foods” lists.
Widely considered the finest in the world, only peppercorns grown in the Kampot region of Cambodia have the exceptional advantage of having the best climate and soil conditions for producing the highest quality aromas, nutrients, and flavours.
About the producer
“Chamkar 3” is the name of a village in Kep province, located just a few minutes from the pepper farm. Two sisters decided to name their company after this village because their father fell in love with the scenic landscape of Voir mountain views from Chamkar 3 village and then decided to settle his farm there.
Chamkar3 Kampot was founded in 2014; however, in 2021, the sisters, Monyroath and Monyneath, took over the company from their father and are since working hard every day to offer the finest black, red, and white organic Kampot peppercorns. Chamkar3 is a small family-owned and operated plantation and each grain of their pepper comes directly from their farm, is handpicked, and is 100% organic. They proudly grow, prepare and provide us with the highest quality peppercorn.
How does Chamkar3 grow and harvest its organic Kampot pepper?
Based on their knowledge and practices at Chamkar 3 farm, there are 4 important steps in Kampot pepper farming, starting from preparing the land plot, building the vines with a spacing of at least 1.8m and covering with the shelter and planting the preferred variety of pepper.
The second step is all about maintenance with water and natural fertilizers. Step 3 is the ongoing effort in pest control and assuring the vines are in healthy condition. Once the pepper vines mature, the sisters move to step 4, which is harvesting. It is one of the most exciting months, from late March to early June each year. And the final step is sorting, storing, and packaging, which practically takes 2-3 ongoing months for these tasks. The team strictly follows the guidelines from the Kampot Pepper Association to ensure the quality of their Kampot pepper.
Chamkar 3 is a member of the Kampot Pepper Product Association (KPPA); their peppers are fully certified.
Kampot peppercorns are often found in the very popular Kampot and Kep cuisine – Squid or crab stir-fried with Kampot pepper. Red Kampot pepper is perfect for pork or beef stew as well. Kampot pepper is also widely used as a spice ingredient and topping for meat marinades, salad dressing, noodle soup, porridge and more. Kampot red pepper is also a great pairing for dessert, pastries, and ice cream.
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