Kampot Pepper USA


They naturally fell in love

It was during an exploratory trip to South-East Asia that Nathalie and Guy, the owners of The Plantation, discovered the region of Kampot and a visit of a pepper plantation was a real revelation.

all the characteristics they were looking for

The Land was founded in 2013

team of farmers

recruited from neighboring villages

The Farmers are La Plantation's Cambodian family and enjoy very good working and housing conditions in the region.



La Plantation manages 22,000 Kampot pepper posts on around 20 hectares. They grow the pepper in a traditional, organic way, in strict compliance with the PGI standards for Kampot pepper and use only organic fertilizers. They also grow other spices, like Long pepper, Turmeric and wild Chili and local fruits and vegetables.

largest farm

Although the plantation is one of the largest of the Kampot PGI, the objective is not to produce pepper on an intensive scale.

On the contrary, La Plantaion has chosen to produce a pepper with a primary focus on quality, if necessary to the detriment of the production yield per hectare.


La Planation also sits on the board of directors of the Kampot Pepper Promotion Association (KPPA), which is chaired by Mr Lay.

KPPA is in charge of inspecting the farms, protecting and promoting Kampot Pepper quality and brand all around the world.

 La Plantation

employing more than 100 Cambodian people full-time

During the harvest season, we hire 150 additional daily workers. Between February and April, fully ripe Peppercorns are harvested by hand, the Red Peppercorns are even harvested corn by corn.


food safety First

Kampot Pepper

The major production stages

Harvesting, selecting by hand, washing, boiling and lastly sun-drying over 3 days. Dry peppercorns are then selected by hand to be in compliance with the PGI standard requirements. For food safety and hygiene, they are packed in hermetically sealed packs. We use only natural and recycled packaging.