Kampot Pepper is one of the world's great peppers, protected by a Protected Geographical Indication since 2016. Grown in the coastal province of Kampot in Cambodia, it benefits from a unique terroir that connoisseurs compare to that of the finest wines.
An exceptional terroir
Kampot plantations spread across mineral-rich volcanic soils, irrigated by rivers descending from the Cardamom Mountains. The region's microclimate — alternating monsoon and dry season — slows berry ripening and concentrates aromas. This natural slowness gives Kampot pepper its incomparable aromatic complexity.
Four colours, four personalities
Kampot pepper comes in four varieties according to its harvest stage: green pepper is picked unripe and offers fresh, vegetal notes; red pepper, harvested at full ripeness, develops fruity and sweet aromas; black pepper is obtained by fermenting and drying red pepper, concentrating woody and spicy notes; white pepper results from soaking red berries to remove the outer skin, revealing floral and musky aromas.
How to choose and use it
Always choose whole Kampot pepper and grind it at the last moment. Grinding releases the essential oils responsible for the aromas — pre-ground pepper loses 80% of its complexity within weeks. For red meats and rich sauces, choose black; for fish and seafood, white is essential; for desserts and cheeses, red adds an unexpected fruity touch.