Collection: Kampot Pepper

Kampot Pepper is not merely a spice — it is a living tradition, a reflection of time-honored craft, and a treasure of the Cambodian terroir. Grown in the mineral-rich soils of Kampot province and tended with ancestral farming techniques, each peppercorn carries a story as layered as its flavor.

Recognized with Geographical Indication (GI) status in 2010 — akin to Champagne’s protected designation in France — only pepper grown in this singular region may rightfully bear the name Kampot Pepper.

Revered by chefs, connoisseurs, and culinary storytellers, Kampot Pepper comes in four distinct expressions:

Black Kampot Pepper

Bold. Aromatic. Timeless.
Harvested at full maturity and sun-dried beneath Cambodia’s golden skies, black Kampot pepper delivers a signature punch — spicy yet rounded, with subtle notes of pine, eucalyptus, and warm earth.

Red Kampot Pepper

Sweet. Complex. Rare.
Left to ripen fully on the vine, red Kampot pepper offers a rare sweetness, wrapped in spice. With fruity, floral, and honeyed depth, it’s the gourmand’s choice for transforming both savory and sweet dishes.

White Kampot Pepper

Smooth. Subtle. Sophisticated.
Created by gently removing the skin from ripe red peppercorns, white Kampot pepper reveals an elegant warmth — clean, creamy, with hints of lemongrass and stone. A refined finish for elevated cuisine.

Green Kampot Pepper

Fresh. Ephemeral. Vivid.
Plucked young and brined at peak freshness, green Kampot pepper bursts with bright citrus and vegetal notes. A rare delicacy, it must be enjoyed quickly — a fleeting but unforgettable sensory encounter.

Each grain is a reflection of care, culture, and climate — a sensory ambassador of Cambodia’s agricultural soul. With Kampot Pepper, you’re not just seasoning a dish. You’re telling a story.