• Dominic Tam

The Gourmet Travel

Updated: Jan 18, 2019

The Gourmet Travel is a distributor with gourmet entrepreneurs who have succeeded around the world by having a passion of quality and taste, showcasing in Singapore a unique range of Organic Kampot Pepper from La Plantation in Cambodia.

La Plantation manages 22,000 Kampot pepper posts across 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 fertilisers. They also grow spices like long pepper, turmeric, wild chili and other local fruits & vegetables.

La Plantation is one of the few farms to be Certified Organic by Ecocert SA.

The Gourmet Travel is bringing the Organic Kampot Pepper from La Plantation, Cambodia, to Singapore.

La Plantation offers four types of Certified Kampot Pepper: Black Pepper, Red Pepper, White Pepper and the newly awarded gold medal in Paris Gourmet Fair: the famous Salted Fresh Pepper. They also produce long pepper, turmeric and chili. Additionally, they have an exclusive agreement with a Kampot Salt Producer who makes high quality Flower of Salt.

All ranges of Kampot pepper is available for retail in 50-100g pack, but has a bigger version for restaurants (500g on demand).

Fresh Salted Pepper (Kampot IGP) is an exclusive production of La Plantation. Addictive from the first corn, the Fresh Salted Pepper from La Plantation is ready to consume. Those who are privileged enough to have a taste of it have become crazy over it and crunch it from the aperitif to the dessert. No need for a mill, gently place, after cooking, on your preparations or just eat it.

Ingredients: 80% Green peppercorns, salt, water

Recognized as one of the best peppers in the world, Kampot's Black Pepper is grown traditionally and organically. Each corn has been selected one by one by hand at La Plantation to offer you the best quality. Its taste is very intense and mild at the same time, with hints of eucalyptus and fresh mint.

Freshly ground it on top of grilled meats, fish and salads. It is best not to cook the pepper.

Red Kampot Pepper is the flagship product of the PGI appellation. Each corn of Red Kampot Pepper is picked by hand. You will appreciate its incredible aroma when ground and its fruity and woody taste.

Less spicy than the black pepper, has sweet notes of red fruit and honey.

It enhances and flavours your dishes and desserts. Its delicate aroma develops in particular when added to strawberries and pears.

Ingredients : 100% Red Peppercorns

Kampot White Pepper is one of the few peppers in the world to be produced from full-grown red corns. Its subtle aroma and notes of citrus and eucalyptus seduce even the great chefs. Its intense, spicy taste conceals hints of fresh herbs and lemon. Freshly grind it on top of your grilled or steamed fish.

The Kampot red and white peppers are extremely rare peppers because of the difficulty in harvesting them at the right moment at full maturity and the need to have a large enough workforce to pick these peppercorns by hand. The Kampot region is one of the few regions to produce white pepper from red pepper.

Ingredients: 100% White Pepper

The Sweet Long Chili is a popular chili variety in Cambodia used to color red curry. With a bright red color, the Smoked Sweet Long Chili with a sweet smoky taste is slightly bitter and very aromatic. The chillis are sun-dried for 4 to 5 days, then cleaned and stripped of their tail and seeds. They are then crushed and packaged immediately to retain all their flavor.

More aromatic and spicy than paprika or Spanish Pimenton, the Sweet Long Chili develops a slightly pungent taste in the mouth, without being too aggressive. That's what makes it special.

It will deliciously enhance your marinades with grilled meats and sublimate in taste and color scrambled eggs, pasta or rice dishes, fried potatoes, steamed or grilled vegetables, or a sauce.

The smoked version adds a very pleasant note that will marry delicately with all your dishes.

Once the package is open, we recommend that you keep the Sweet Long Chilli Powder in a closed jar, protected from light and moisture, so that it retains all its flavor.

Available in packs of 50g.

Ingredients: 100% Smoked Sweet Long Chili Powder

La Plantation’s turmeric develops a unique fragrant, peppery and warm flavor with a mild fragrance slightly reminiscent of orange and ginger. It is highly concentrated in curcumin. Turmeric has long been used as a powerful anti-inflammatory and antioxidant in both the Chinese and Indian medicine, with proven health benefits. Used as the main ingredient for curries, it is also mixed in juice, smoothies or flavors soups, risottos and many dishes.

Ingredients: 100% Turmeric

A ready-to-use blend of Sun-dried Kampot Fleur de Sel with Kampot Pepper and ground spices. To use directly to sublimate a red meat, a fish, a salad or with pineapple. Sprinkle some crystals on a plate just before serving and add a delicate flavor of spices.

Ingredients: 65% Kampot Flower of Salt, Kampot pepper (Black, Red, White), Long Pepper, Star Anise, Pink Peppercorns, Coriander, Clove, Bird Chili, Pepper

Salted Fresh Long Pepper is another exclusivity of La Plantation in Kampot. Picked fresh and fermented with salt, this original product can be used directly in the kitchen. Its artichoke taste reinforced by a strong spicy note and its crunch makes this Salted Fresh Long Pepper an original and unique product to discover. To consume alone or cut on salad, on fruits and according to your inspiration.

Ingredients: Long Pepper, Salt

Kampot Flower of Salt (Fleur de Sel) benefits from exceptional climatic conditions. It is a 100% natural product, which contains no additives and is not treated after harvest. Less salty than its cousin from Guérande, Kampot Flower of Salt is to sprinkle directly on your dishes.

Ingredients: 100% Salt

Recognized as one of the best peppers in the world, Kampot's Black Pepper is grown traditionally and organically. Each corn has been selected one by one by hand at La Plantation to offer you the best quality. Its taste is very intense and mild at the same time, with hints of eucalyptus and fresh mint.

This particular black pepper is cold smoked directly at the farm. The smoke comes from burnt rice stalks and goes through a 5 meter long pipe to cool down. The smoke reaches around 30 Celsius degrees and enters a sealed box in which the dry pepper is placed. The smoke stays with the pepper for several hours, entering each corn without altering its quality.

Freshly ground it on top of grilled meats, fish and salads. It is best not to cook pepper.


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