Unique and incomparable – Kampot pepper from Cambodia
Kampot pepper is a spice cherished by gourmets all over the world. But what makes it so special? It is the combination of ideal growing conditions, centuries-old knowledge and sustainable hand work. The Kampot region, nestled between the Gulf of Thailand and the Elephant Mountains, offers mineral-rich soils, a tropical climate and a balance of sun and rain – the perfect foundation for pepper that is second to none.
Every peppercorn from Kampot is the result of dedication and tradition. The farmers of the region have passed the art of pepper growing down from generation to generation. Today Kampot pepper is the world's first pepper with protected geographical indication (PGI), a seal that stands for the highest quality and authenticity.
The classics
Red, black and white pepper
Black Kampot Pepper
The production of black Kampot pepper begins with harvesting the still unripe, green berries. Each berry is picked by hand to ensure that only the best kernels are used. After harvesting, the berries are dried in the tropical sun, giving them their characteristic dark colour and intense flavour.
During the drying process the berries lose moisture, concentrating the essential oils and unfolding the unique aromas. The result is a pepper with bold, spicy notes and a hint of herbs and wood – perfect for hearty dishes such as meat or stews.
Red Kampot Pepper
Red Kampot pepper is a true rarity. The fully ripened berries are separated from the spike individually by hand, every day. Then they are briefly blanched in hot water to keep their red colour, and finally dried in the Cambodian sun.
Real red Kampot pepper has nothing to do with the common pink pepper, which is harvested from a pepper-like plant in South America.
In taste, red Kampot pepper captivates with its intense, spicy yet fruity, slightly sweet aroma with a hint of citrus.
Red Kampot pepper harmonises with poultry, game, fish and salads, and is perfect for special dessert creations.
White Kampot Pepper
White Kampot pepper is made from the same ripe red berries as red pepper, but goes through one additional processing step. After harvesting, the berries are soaked in water to gently remove the outer skin. What remains is the white core, valued for its mild, clear taste.
The processing requires a great deal of skill, as the berries are delicate and must not lose any quality during the process.
White Kampot pepper goes particularly well with fish, light sauces or delicate vegetable dishes, lending them a subtle spice.
The specialities
More pepper varieties
Fermented Kampot pepper – fresh and crisp
Fermented pepper is a speciality created by processing fresh green berries immediately. After harvesting, the berries are fermented in high-quality sea salt. This process preserves the freshness of the berries and gives them a crisp texture and an intense, slightly salty aroma.
The processing is time-consuming and requires great experience, as fermentation takes place under controlled conditions. The result is a pepper that is not dried but used fresh.
Perfect for meat, fish or salads, where its unique texture and flavour can shine.
Long red Kampot pepper – the aromatic exotic
Long pepper is made from elongated pepper spikes that are harvested fully ripe. The plants grow like grapes on long stems, and every "pepper spike" is picked by hand.
After harvesting, the spikes are gently dried, developing their complex aroma. Long red pepper is characterised by fruity notes, a light cinnamon sweetness and a pleasant heat. In the kitchen it is particularly suited to braised dishes, game or even desserts – wherever a touch of refinement is called for.
What makes Kampot pepper so special?
Manual harvesting and processing:
Every berry is picked, sorted and processed by hand. This care guarantees that only the best peppercorns make it into export.
Traditional cultivation methods:
The plants grow without chemical fertilisers or pesticides. Instead, the farmers rely on natural composting and proven methods passed down for generations.
Perfect growing conditions:
The interplay of mineral-rich soils, tropical climate and the sea breeze in Kampot creates the basis for the pepper's extraordinary aromas.
Protection and quality seals:
Kampot pepper carries the protected geographical indication (PGI), which guarantees that it is grown exclusively in the Kampot region and processed to the highest standards.
