I ordered a bundle of Kampot pepper from the Pepper Project mid-way through reading about it on one of my favorite food blogs, Blue Kitchen. Who knows, maybe I’ll inspire you to do so, too — or, at the bottom of this post, you can enter to win a package of this prized pepper from me.
Let me explain . . .
First discovered by Chinese explorers in the 12th century, this pepper is cultivated in Cambodia in the province of Kampot. This pepper is highly regarded among food connoisseurs and ranks as the finest gourmet pepper in the world. Kampot pepper, which is a certified organic product, is incredibly aromatic, pungent, bold, bright and delicious.
The Pepper Project is a not-for-profit enterprise devoted to introducing products of Cambodia to the United States, primarily pepper. One hundred percent of the proceeds from sales of these products goes to support fair trade for farmers and to organizations that protect street children, disabled children and victims of sex trafficking. (You can learn more about the Pepper Project here.)
Look how lovely my package of pepper is — with a hand written, personal note, literature about the Pepper Project, recipes, seeds, and the wonderful pepper itself in beautiful hand made bags. You can order Kampot Pepper here, or enter to win a package from me below.
The first dish I made with Kampot pepper was this gorgeous Pepper Seared Ahi Tuna. The flavor of the pepper makes this some of the best Ahi I’ve ever tasted. So if you didn’t realize that using a high quality, freshly ground pepper would make a difference — trust me, it does!
- 4 (4-ounce) sushi grade Ahi Tuna fillets
- Sea salt
- 2 to 3 tablespoons freshly ground black pepper (preferable Kampot pepper)
- Grapeseed oil for the pan
- Place the number of Ahi fillets you're serving on a clean, dry plate or cutting surface. (For a slightly fancier plate presentation, you can slice each fillet into 2 to 3 long, rectangular pieces.)
- Lightly sprinkle all of the sides with sea salt, then either sprinkle or grind black pepper directly onto the top and bottom surfaces of the fillets. The pepper should be a thin, but generous layer.
- Coat a large sauté pan with grapeseed oil and place it over high heat.
- Once the pan is very hot, add the Ahi and sear each side until it's only cooked through about ⅛-inch, 1 minute or less per side. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!)
- Remove the pepper seared tuna from the pan and place each piece on a large plate. Once they have cooled a bit, cut them into very thin slices and serve.
Kampot pepper should be stored in an airtight container, in a cool, dark place. Experts recommend grinding or cracking whole peppercorns right before use.
And now for the Kampot Pepper Giveaway!
(This giveaway is now closed — thank you all for your participation,
and congratulations, Diane!)
The Pepper Project did not ask me to write this post, I simply think it’s a great organization, and I’m very excited to have you sample the delicious Cambodian Kampot pepper — it’s a gift from me to you!
• You have a chance to win 2-1/2-ounces of Kampot Pepper, beautifully packaged in a re-sealable zipper storage bag inside a pretty cotton drawstring pouch (see above images).
• There will be 1 winner.
• The winner of the contest will be selected at Random.org.
• The winner will be notified via email, & have 2 days to respond. If I don’t hear from you, a new winner will be chosen.
• The giveaway is open through the end of the day, Friday, May 17, 2013.
• You must have a mailing address in the U.S. to win.
1. Please leave me a comment below about how you like to use black pepper in your cooking, or anything foodie. And if you’d like, you can leave a separate comment for each of the steps you do that are listed below. You can just leave one comment or many comments. It’s up to you!
2. Follow me on Twitter
3. Tweet this giveaway. The tweet must include my Twitter handle (@cookingweekends) and the Pepper Project’s Twitter handle (@PepprProject).
4. Follow my boards on Pinterest.
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8. Share this giveaway on your Facebook page.