
Kampot Pepper is recognized by the greatest chefs around the world as one of the best peppercorns. It is cultivated exclusively in the regions of Kep and Kampot, in Cambodia, and has obtained, in 2010, a Protected Geographic Indication label.
Cultivating Kampot Pepper requires patience and hard work, as a tree only starts to produce peppercorn after several years. Harvest is done by hand. The peppercorns are then dried, sorted and classified by size, in order for us to offer you only the best: the largest, most uniform peppercorns, incredibly aromatic.
Black Kampot Pepper is intense and balanced. It combines the sweetness of vanilla and caramel, the strength of ripe fruits, and the cooling sensation of eucalyptus. This complex mix of aromas makes it a perfect ingredient throughout the meal, and helps you to be bold in your recipes.
For your starter, Kampot Pepper will enhance the taste of oysters, thanks to its rainy and coastal land. It will also compliment your salads and dressings.
For your main meal, Kampot Pepper’s fruity hint will be the perfect seasoning for your white and red meats, fish and sides (grilled vegetables, mashed potatoes).
Finally, Kampot Pepper is widely used in deserts. It will elevate the taste of apples and pears (especially in pies), as well as strawberry, peaches and pineapples. Finally, it is a great match for chocolate.
In a nutshell, Kampot Pepper is an exceptional product, both through the way it is produced and through its versatility. If you try it out, it might hog your pepper mill for a while...
Our Kampot black pepper comes in a 60 / 120 g jar, or in a 250 g refill bag. Keep it in a dry and cool place, away from light. Kampot pepper does not expire, but we recommend using it within 24 months to keep all the intensity of its flavors.
Delivery to the European Union : €4.90, free on €75+ orders
Worldwide Delivery: €9.90