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It all started with my great-great-grandfather. In the twenties of the last century he sailed the seven seas as a ship's cook. But he wasn't just a ship's cook. Carl Janzik, his name, was above all one of the greatest spice lovers of his time. He was always fanatically searching for the best spices that the nature of the respective continents, countries and regions had to offer. He was particularly fond of the most unusual spicy ingredients. And so he often delighted the ship's crew with the most exotic delicacies.
And since we all know how much a good meal can improve the mood, the team thanked him for his creativity and joy of discovery with great appreciation and a healthy appetite.
But this recognition was not enough for him. He did not seek praise. His motivation was the sensual aroma, the surprising note the warming or refreshing experience.
Soon his work as a ship's cook was of secondary importance to him. The adventure and the search for the ultimate taste experience was his top priority.
Luck in misfortune brought him the turning point. It was in the Gulf of Thailand when his ship was badly damaged in a storm. When the mast broke, a port in the Cambodian province of Kampot had to be headed for and repaired there for a long time on the dock.
Kampot has long been known for its premium pepper. Everywhere around the small town on the south coast of Cambodia, about 160 kilometers from Phnom Penh, there were small plantations where pepper was grown.
It is only in this region that Kampot pepper, which is recognized worldwide for its aroma and taste, grows. The elephant mountains in the north and the coast to the Gulf of Thailand in the south provide the ideal combination of nutrient-rich soils and a warm, humid tropical climate.
The Kampot pepper owes its intense and extraordinarily fruity aroma to this unique combination.
Kampot pepper was world famous until the sixties of the last century. My great-great-grandfather Carl Janzik did his part.
The encounter with this pepper had infected him. From now on he was looking for the best types of pepper in the world. Whenever his ship docked in a port on the seven seas, he went on a search.
In India he found the Malabar pepper. That aromatic, fiery hot pepper with its full-bodied aroma, which, despite its sharpness, impresses with a fruity-ethereal freshness.
In Nepal, he was fascinated by the rare Timut pepper, which is still laboriously harvested on steep slopes. A type of pepper that surprises with a fresh and numbing tingling sensation.
In Madagascar, my great-great-grandfather made the acquaintance of Voatsiperifery pepper. A jungle pepper with an earthy-woody or floral-lemony note, the fruits of which hang high up at a height of ten to twenty meters.
Carl's urge to find the finest spices in the world grew ever stronger.
And that's how he discovered curry for himself. He roamed the most remote regions and visited the most exotic spice markets. Always on the trail of the spicy aromas of the finest types of pepper and the most sophisticated curry mixes.
This became the guiding principle that shaped him and passed on to the family. From father to son, from son to grandson. And from grandson to great grandson. Now it is us, Michael and Armando Janzik, who are indulging in the spices. We too are living the dream of our great-grandfather and great-great-grandfather. What would a world be without spices?
We no longer have to travel the seven seas to find the seven best peppers in the world. We no longer have to go to the most remote corners to find the finest curry mixes on exotic spice markets. But we would do it. Just like Carl Janzik did.
We are very lucky to be able to trade in these aromatic spices. For us it is more than just buying and selling. It's tradition, respect and understanding. It's the love of stimulating taste.