One plant, four characters
In short: All varieties come from the same plant. The difference lies in harvest time and processing – picked unripe and sun-dried it becomes black, fully ripe it becomes red, peeled it becomes white. The fermented one is made from fresh green berries in sea salt.
The three classics compared
Black, red and white come from the same plant – but are harvested and processed completely differently.
Harvested unripe, dried in the sun
Picked individually when fully ripe, blanched, sun-dried
Ripe berries soaked and peeled by hand
Bold, warm, woody notes
Fruity-sweet with mild heat
Mild, clear, fine citrus notes
Steak, burgers, dark sauces, stews
Poultry, game, fish, even desserts
Light sauces, fish, seafood, vegetables
Yes – the all-rounder for every day
Yes – the rarity for special moments
Yes – elegant and understated
The fermented one – the special role
It doesn't fit into any comparison table because it is not dried: fresh green berries, fermented in sea salt on the day of harvest. Soft and crisp instead of hard, fresh and salty with umami. That is why it belongs in the mortar, not the mill – or whole on the dish.
Red or black – which suits you?
The black is the versatile everyday pepper: bold enough for meat and braised dishes, ideal in the mill. The red is the rarity for special moments – its fruity sweetness refines game, poultry and even desserts. If you want to get to know both, start with the tasting set.
Why Kampot pepper is special
PGI protected
The world's first pepper with protected geographical indication – like Champagne.
Ecocert organic
Grown without chemicals, certified and regularly inspected.
Hand-harvested
Every berry is picked and sorted by hand – the red in several passes.
Only from Kampot
Mineral-rich soils, tropical climate and sea breeze – found nowhere else in this combination.
Frequently asked questions
Why is Kampot pepper so expensive?
Every berry is picked and sorted by hand – the red pepper in several harvest rounds, because the berries ripen one after the other. Add fair wages and zero chemicals. Just half a gram, freshly ground, transforms a dish.
Which Kampot pepper is the best?
There is no best one – only the right one for you. Black for everyday cooking, red for special dishes, white for light-coloured food, fermented for pan-seared dishes.
How do I store Kampot pepper?
Cool, dry and airtight – then it keeps its aroma well over a year. Only the fermented one belongs in the fridge after opening.
What is the difference to pink pepper?
Pink pepper is not real pepper at all, but the fruit of a South American tree. Red Kampot pepper, by contrast, is the fully ripened berry of the true pepper plant.