Kampot Pepper USA

Kampot Black pepper is recognized as one of the best peppercorns in the world!

From January, the ripe bunches are harvested by hand. They are then seeded, washed and sun-dried for 2 to 3 days.

The Kampot black pepper develops strong and delicate aromas. Its taste is very intense and mild at the same time, with hints of eucalyptus and fresh mint. It complements grilled meats and fish perfectly. It is best not to cook pepper. Instead it should be milled freshly on the plate.

At the height of the dry season, towards the month of March, the peppercorns ripen on the vine, turning from yellow to red. Harvested by hand at full maturity, the red peppercorns are then washed and sun-dried.

The Kampot red pepper is the region’s flagship product. It develops powerful fruity aromas. Its unique taste, less spicy than the black pepper, has sweet notes of red fruit and honey.

It enhances and flavors your dishes and desserts. Its delicate aroma develops in particular when added to strawberries and pears.

White pepper is the result of the transformation of red pepper. Its outer coat is removed by soaking it only for 1 night. The Kampot white pepper develops a powerful bouquet and delicate aromas. Its intense, spicy taste conceals hints of fresh herbs and lemon.

The Kampot red and white peppers are extremely rare peppers because of the difficulty in harvesting them at the right moment at full maturity and the need to have a large enough workforce to pick these peppercorns by hand. The Kampot region is one of the few regions to produce white peppercorns from red peppercorns.