Fragrance Notes Issue 1, 2019 - Page 18

SCENT HUNTERS Kampot Chasing Pepper in Kampot, Cambodia ADVENTURES OF A SCENT HUNTER KAREN MANHEIMER VICE PRESIDENT, KERRY 18 | FRAGRANCENOTES.ORG | Issue 1, 2019 Welcome to a new Fragrance Notes department celebrating the beauty and wonder of fragrance ingredients and the adventurous individuals who promote and preserve these unique scents around the world. This issue, we’re following the travels of Karen Manheimer, Vice President of Kerry and Member of the Fragrance Creators Board of Directors, in Kampot, Cambodia, known for its high-quality pepper—some say the best in the world. This winter, Karen visited an organic farm, where they make red, white, and black pepper—each cured differently and with a distinct flavor and aroma. In regional cuisine, pepper is used in a variety of ways. Karen and her group enjoyed crab with fresh green pep- per and chocolate and pepper ice cream. “This was my first time in Cambodia and I was struck by how warm, friendly, and upbeat the people were,” says Karen. “The Cambo- dian people have suffered so much over the last 45 years, experiencing genocide and war, yet their spirit remains unbroken and they are incredibly kind and inviting. Ecotourism, like the pepper plantation I visited, is great for the community, adding jobs and organic agricul- tural know-how.” • Kampot is a city on the Preaek Tuek Chhu River in southern Cambodia, known for its pepper plantations and salt fields. The area’s mineral-rich soil and rainy weather make it a good fit for pepper production. • Pepper is a spice commonly used in per- fumes and flavorings. • Pepper smells fresh, spicy and peppery, warm, and woody. FN