Uprawa pieprzu w Kambodży - Redux

Bowls of raw, black and white Kampot pepper next to some fresh crabs from Kep in the kitchen of Malis Restaurant in Phnom Penh. Kampot pepper remains one of the worlds best quality peppers grown in the hills of the province of Kampot in Southern Cambodia. Kampot pepper cultivation has a long history and was first described in the 13th century, during the Angkorian era, when the Chinese diplomat Zhou Daguan visited the area. Modern intensive production was initiated under the French colonial rule in the 1870s and at the beginning of the 20th century, Cambodia harvested around 8,000 tons of Kampot pepper annually. In the 1960s, there were still 1 million pepper poles in Kampot, producing around 1,000 tons per year, but the production was severely affected by the Cambodian civil war and only 4 tons per year were harvested by the end of the 1990s. Kampot pepper production slowly gained momentum in the 2000s when previous pepper farmers gradually returned to their lands. As the first Cambodian product, Kampot pepper obtained the World Trade Organisation's Geographical Indication (GI) status in 2010, tying the quality of the product to its origin.