The Pepper Plant
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Pepper is a vine that grows along standards consisting of vertical poles. This vine originating from the tropical forests requires a hot and humid climate as well as a regulated exposition to the sun.
Replicated today by grafting, a pepper vine starts producing after 3 years. When 6 – 7 years old, it reaches its maximum production potential and can then be 5 meters tall. A pepper vine can live for more than 30 years but its productivity starts decreasing after 15 years and is almost nil after 20 years.
In the Kampot region, pepper grows along dead wood standards installed on an elevated plot of land in order to allow better rain water drainage. In normal conditions, the varietar cultivated in Kampot should produce between 2.5 and 3 kilos per standard and can reach 5 kilos in exceptional conditions.
The average density of a plantation is 2500 poles per hectare.
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Green, Black, Red, White Peppercorns
Green pepper is the young fruit of the pepper vine. It can be collected from September to February and is consumed fresh.
Black pepper is harvested when the fruit reaches maturity and turns to a yellow color. The peppercorns are dried under the sun for a few days and take a black color.
White pepper is fully mature pepper that has been soaked in water for a few days in order to dissolve the black husk. White pepper has a milder flavor and is often used for delicate sauce.
Red pepper is harvested when the fruit is fully mature and takes a red color on the vine. The peppercorns are dried for a few days and take a black color with a red taint. This very pungent pepper is very rare and sought-for.
Bird pepper is fully mature pepper naturally digested by birds. This white pepper is extremely rare and is known to have aphrodisiac properties.
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