Malte Pierau is a specialist when it comes to pepper. During a trip through Cambodia, he got to know the growing regions of his Kampot pepper personally. Fair trade and outstanding flavors distinguish TAK Kampot Pepper.

Conversation with Malte Pierau from TAK Kampot Pepper

Did the idea for TAK Kampot Pepper arise while on vacation?

Yes, during a mountain bike tour through Cambodia, I visited the small town of Kampot and its surrounding area. I took the opportunity to visit a pepper farm. I was immediately enthusiastic about the taste of the pepper and the positive mentality of the small-scale farmers. Together with my tour guide at the time, Sin Thung, the idea was born to import the pepper from Kampot directly to Germany. Sin took on the task of establishing the first contacts with the farmers and translating the conversations.

What motivates you in your work with Kampot pepper?

I am convinced of the extraordinary quality of pepper from Kampot. I want to offer this excellent food product in Europe at reasonable prices without middlemen. And I want to pay the amiable and hard-working small-scale farmers fair prices through direct distribution. Only in this way can we prevent supra-regional companies from gaining a foothold locally and displacing the traditional small-scale farmers.

And is your pepper produced exclusively by locals?

Yes, the small-scale farmers are organized in the KPPA, i.e., the Kampot Pepper Promotion Association. It has established strict guidelines regarding the geographical location of the farms, the layout of the plantations, irrigation, fertilization, etc. For example, fertilization is carried out exclusively with cow manure or bat guano. The farmers often even purchase bat guano locally.

What distinguishes TAK Kampot Pepper in terms of flavor?

The pepper from the Kampot region has a mind-blowing flavor. When you bite into the whole peppercorn, initially little happens. But after a few seconds, a complex interplay of aromas develops in the mouth that lasts a long time and varies significantly between the individual varieties.

Guide: Do you want to learn more about the origin, cultivation, and special characteristics of Kampot pepper? Then take a look at our Kampot Pepper Guide.

Why is Kampot pepper such a rare product?

In the Kampot region, only about 200 tons of pepper are harvested per year. This quantity is negligible compared to the worldwide annual production of 200,000 tons. The aforementioned KPPA submitted an application to the EU Commission in 2015. Pepper from Kampot was to be entered into the register of protected designations of origin. The EU Commission granted the application in 2016. Since then, pepper from Kampot has been allowed to carry the blue-and-yellow EU label for Protected Geographical Indication (PGI).

How exactly does the pepper get from Cambodia to Karlsruhe?

A company based in Kampot picks up my pepper directly from the small-scale farmers. It is sun-dried, cleaned of pepper fragments, and then packaged. Throughout all work steps, there is a strict separation of harvests according to the respective producers. This gives me the opportunity to list the name and origin of the small-scale farmer on every package. This allows you to trace the pepper back to the producer.

Why does the region play such a decisive role in the quality of the pepper?

My pepper is produced exclusively in one region. It consists of sub-areas of Kampot province and the small province of Kep. The exact boundaries are listed in the KPPA's application for the use of the EU PGI label, i.e., Protected Geographical Indication. Here in the south of Cambodia, the best conditions for pepper cultivation exist. The pepper plants grow in very fertile soil. Natural fertilizers are available locally. Excess rainwater can be easily drained in the gently rolling hills. This prevents waterlogging, which is critical for the roots. A light breeze from the nearby sea provides cooling despite the tropical climate.

How do you prefer to enjoy TAK Kampot Pepper?

I use my Kampot pepper for almost every dish. I only add the pepper after cooking. I grind it coarsely and use a mill with a ceramic grinder. Black pepper always fits. I like to use white pepper, with its fresh taste, for fish or asparagus. Red pepper, with its fruity aroma, goes well with salad but also with quickly seared meat.

And what does a satisfied customer look like to you?

The reactions of potential customers at pepper tastings are the best. After a short explanation, people receive whole peppercorns to try. Watching how their initial skepticism turns into enthusiasm for the taste experience is fun.