Here are some of the descriptions offered by writers and foodies about Kampot Pepper.
KAMPOT, Cambodia — A nearby sea, flanking mountains, a quartz-rich soil: It’s the perfect spot on earth, devotees say, to yield a product they describe in that rapturous vocabulary usually reserved for fine wines: “aristocratic, virile, almost aphrodisiacal,” with subtle notes of caramel, gingerbread and mild tobacco.
(Denis D. Gray, The Associated Press)
“The dogged determination to revive a once threatened crop is now starting to pay dividends. “It has a lot of cachet, something from the past,” says Bourdain. A full renaissance is a long way off: Cambodia exported only a few thousand kilograms last year. But awareness is growing fast, and as Laiskonis points out, Kampot pepper offers that all-important element of romance. “It has been rescued from time and events,” he says. “Ingredients that tell a story are a special thing you can offer people.”
Chef Anthony Bourdain in Time Magazine Jan. 16, 2012
