Touted as the most expensive pepper in the world, Kampot Pepper is highly sought after by top chefs around the world for its exception taste and quality.
Pepper cultivation in Cambodia dates back to the 13th century. Kampot, located along the country’s southern coast, is famed for the spice. Grown at the foothills from mineral-rich soils (quartz), with moisture from the coastal winds, Kampot Pepper is known for its characteristic long finish; often lingering on the tongue.
During the drying process, young green pepper berries will oxidise to become Black Pepper, ripe red berries will turn deep red to become Ped Pepper. The best quality white peppers are then produced by soaking ripe red berries in spring water to remove the outer skin, and allowing the exposed white core of the berries to sun dry.
- White Peppercorns: Carries notes of citrus and herbs, elevating the flavours of fish, shellfish, white meats, soups and stews.
- Red Peppercorns: Contains distinct fruity flavours and a flowery bouquet which pairs well with everything from salads, meat dishes, pasta/noodles, cheeses and even dark chocolate desserts.
- Black Peppercorns: Lends robust herb flavours, smokiness and a hint of flowers to roasted red meats, tomato dishes and salads.
Kampot Pepper is the first Cambodian product to receive a Protected Geographical Indication by the WTO (the same certification which protects regional products like Champagne). Thus, only pepper grown in the Kampot region can be termed Kampot Pepper.
Grown by Hong Spices
(Sprouted from the love of a third generation plantation owner, Hong Spices’ peppers are grown on a 20 hectare farmland which houses 20,000 pepper plants. Each vine takes 3 years to mature and produce pepper berries. The berries, which are harvested only between Feb to May each year, are manually selected and removed from the stem for processing. Hong Spices is Certified for Good Manufacturing Practices and Pharmaceutical Standards.)