Kampot Pepper Varieties: Black, White, Red & Green
One origin. Four distinctive expressions.
Grown in Cambodia’s Kampot and Kep regions, Kampot Pepper is celebrated for its distinctive aroma and protected geographical origin. Black, white, red and green pepper come from the same plant; their differences emerge through the timing of harvest and the way the berries are prepared.
From bold everyday seasoning to delicate finishing touches, each offers a different way to bring flavour to the table.
Black Kampot Pepper
Bold, aromatic and beautifully versatile.
Harvested while the berries are still green and beginning to mature, black Kampot pepper is dried with its skin intact. As the berries dry, they develop their familiar dark colour and wrinkled surface.
Its pronounced aroma and lingering warmth can reveal citrus, herbal and resinous notes. It brings depth to slow cooking and a fragrant finishing touch when freshly ground.
Enjoy it with: roasted meats, grilled vegetables, tomato dishes, pasta and hearty stews. For something unexpected, try a little over strawberries or dark chocolate.
White Kampot Pepper
Refined, fragrant and quietly expressive.
White Kampot pepper is made from ripe berries that are soaked and stripped of their outer skin before drying. The resulting pale peppercorns offer a distinct aromatic character, with notes that may recall fresh grass and lime.
Its colour makes it particularly suited to pale sauces, while its peppery warmth brings definition to dishes with delicate flavours.
Enjoy it with: fish, seafood, creamy soups, mashed potatoes and butter or cream sauces. Freshly grind a little into squash soup or over eggs before serving.
Red Kampot Pepper
Ripe, fruity and full of character.
Red Kampot pepper is harvested when the berries are fully ripe, then dried with their skin intact. Careful selection at this stage produces peppercorns prized for their fruity and floral aromas.
It combines peppery warmth with a rounded aromatic sweetness, adding another dimension to both savoury dishes and desserts.
Enjoy it with: roasted squash, duck, pork, cheese and fruit. Try it over grilled peaches, strawberries or vanilla ice cream for a fragrant finishing touch.
Green Kampot Pepper
Fresh, lively and distinctly vegetal.
Green Kampot pepper is harvested while the berries are young and unripe. Enjoyed fresh, it offers a juicy bite, bright herbal aromas and a different expression of peppery warmth.
It can also be preserved in brine, salt or a marinade. These preparations influence its flavour and texture, so preserved green pepper should be chosen according to the dish.
Enjoy it with: seafood, stir-fries and pepper sauces. Fresh green pepper is famously associated with Cambodia’s coastal crab dishes.
Green Kampot pepper is included here for discovery. TYKCollective’s current collection offers black, white and red Kampot Pepper.
Which Kampot Pepper Should You Choose?
- Black: A versatile starting point for everyday cooking and bold seasoning.
- White: A distinctive choice for seafood, pale sauces and delicate dishes.
- Red: A fruity, aromatic finishing pepper for savoury dishes and desserts.
Flavour varies with the harvest, preparation and freshness of grinding. Taste each variety on a simple ingredient—such as warm potatoes or ripe tomatoes—to discover the differences for yourself.
Discover Your Favourite
Explore TYKCollective’s collection of GI-certified Kirum Kampot Pepper, produced by Confirel in Cambodia and imported to Canada. Choose an individual variety or discover black, white and red together in a trio.