Discover more about our original creation: Fresh Kampot Pepper with Salt

For those who have not yet discovered us, we would like to take this opportunity to introduce ourselves and share our story. We are La Plantation, proud producers of Kampot pepper, nestled in the heart of this iconic region in Cambodia. Founded in 2013 by Nathalie Chaboche and Guy Porré, our journey began with a shared vision: to produce the best pepper in the world while respecting our environment and supporting local communities, a project that is primarily social in nature.

From the very beginning, we chose to practice sustainable and environmentally friendly agriculture. Our farming methods exclude all chemicals, ensuring the purity and quality of our pepper.

The Excellence of the Kampot Terroir

Kampot pepper is renowned for its exceptional quality, thanks to unique climatic and geological conditions. This terroir allows us to produce pepper in a range of incomparable flavours: black pepper, white pepper, red pepper, and green pepper. Each type of pepper is the result of meticulous care, from planting to harvest.

Kampot Pepper Production Process

Our production process follows rigorous traditional methods. The peppercorns are hand-harvested, carefully sorted, and sun-dried to preserve their full aromatic richness. This attention to detail ensures that we provide authentic, high-quality Kampot pepper.

A Double-Certified Pepper

In addition to benefiting from the Protected Geographical Indication (PGI) since 2010, La Plantation is also certified Organic by Ecocert. This certification ensures that our farming practices adhere to strict organic farming standards, without the use of synthetic chemicals. These certifications guarantee that our Kampot pepper is not only authentic but also sustainably and environmentally responsibly cultivated.

A Peppercorns Enjoyed Fresh On-Site

As producers of Kampot Pepper, we are fortunate to be able to taste the freshly picked green peppercorns straight from our garden. The fresh, vegetal aromas are revealed, the spice envelops the tongue without burning, and the unique taste of Kampot Pepper lingers in the mouth for several minutes. Unfortunately, these precious green peppercorns remain fresh for only a few hours before beginning their fermentation process.

After extensive testing starting in November 2016 to extend the preservation of Kampot pepper, we developed Fresh Kampot Pepper with Salt, with the first version being marketed in February 2017. We aimed to combine Kampot pepper with Kampot salt, a salt that has also been protected by a PGI since that year.

The production process for Salt-Fermented Kampot Pepper must be very precise to preserve the crunch of the peppercorns and the fresh aromas of Kampot Pepper while adhering to optimal hygiene and preservation standards. The process includes all phases of production, from the farm to the packaged product. As its name suggests, Salt-Fermented Kampot Pepper is neither cooked nor dried, making it a delicate product. This major innovation has been included in the Kampot Pepper PGI designation, ensuring its authenticity and exceptional quality.

La Plantation at the forefront of promoting Kampot pepper worldwide

Since 2017, salt-fermented Kampot pepper has significantly contributed to the revival of Kampot Pepper, enhancing its reputation as the best pepper in the world. This has enabled La Plantation to develop a cooperative of family farms producing high-quality Kampot Pepper for generations. We sign multi-year fair-trade contracts with these farms, committing to purchasing their entire production through year-round financing until the harvest. This guaranteed purchase at a fair price provides them with a stable income, improving their family’s living conditions.

Creating other Salt-Fermented Peppers

Following the success of our first fresh product in salt, we experimented with this salting and fermentation process for other products, such as fresh red Kampot pepper with salt and long pepper or Java pepper in salt.

For the red Kampot pepper, the peppercorns that we allow to ripen on the vine develop very sweet and fruity aromas when bitten fresh. We have adapted our salt preservation process for these. The main difference with fresh Kampot pepper in salt is the maturity of the peppercorn, which then contains a seed. We have therefore decided to offer this pepper in a crushed version. The fruitiness of the red peppercorn remains balanced with its peppery strength.

The same revelation occurred when tasting a fruit from the long pepper vine while it was still green and young. An explosion of herbaceous and artichoke flavours emerged. We adapted our process for this third exclusive creation: Fresh Long Pepper in Salt. Offered whole, we recommend slicing it thinly to add freshness and a mild spiciness to your dishes. As with all fresh peppers, it is advisable to store them in a jar in the refrigerator once the package is opened.

How to use fresh Kampot pepper with salt?

No grinder is needed; simply sprinkle the Fresh Kampot Pepper in Salt on your dishes, appetizers, salads, meats, fish—from starters to desserts, and even cocktails. Enthusiasts place them in small bowls at the centre of the table for guests to nibble on at their leisure. During the summer, Fresh Kampot Pepper in Salt especially enhances tomatoes, whether in a velouté or a summer salad. It also seasons a platter of smoked salmon, charcuterie, or cheese, making it ideal for brunches and long summer lunches. On the sweet side, you’ll be surprised by the addition of a few grains of fermented pepper in a chocolate mousse or a fruit salad. Both vegetal, peppery, and slightly salty, our exclusive creation, Fresh Kampot Pepper, will surprise you every time.

How to store salt-fermented Kampot Pepper?

When you open your packet of Fresh Kampot Pepper in Salt, we recommend transferring it to a jar and storing it in the refrigerator. This will maintain the crunch and freshness of the peppercorns, allowing you to keep it for up to 36 months… if it lasts that long!

From our farm to Michelin-starred tables: A Pepper cherished by Chefs

Chefs have also been delighted by Fresh Kampot Pepper in Salt. This innovative product has won them over, and it is now used by many chefs, from Michelin-starred to bistronomic kitchens, to elevate their dishes. Some of the notable chefs include Daniel Baratier, Benjamin Chmura, Hélène Darroze, Christian Lesquer, Christophe Pelé, Anne-Sophie Pic, Mathieu Poirier, David Toutain, and César Troisgros. We extend our gratitude to them for their support over the years!

The 2024 Kampot pepper harvest proved particularly challenging due to extreme weather conditions affecting the region. Media reports have already highlighted this issue, emphasizing that this year’s production will be significantly reduced compared to previous years.

Current estimates indicate a production decrease ranging from 60 to 70% compared to last year. This shortage may lead to price increases in the coming months. We believe it is essential to promptly inform you of this situation.

Despite the challenges, we remain optimistic about production returning to its usual levels next year. Farmers under the Protected Geographical Indication (PGI) are already working to implement measures to address these climate changes.

To avoid any inconvenience, we recommend anticipating your orders to avoid being caught off guard in the coming months.

A Pepper widely embraced by our customers

Since the launch of our Fresh Kampot Pepper in Salt, we have witnessed unanimous adoption of this new product by pepper novices, enthusiasts, chefs, and even children.

Our customers speak for themselves:

“Incredible, I’ve never tasted a peppercorn like this before.”

“Its crunchiness is irresistible and delivers a burst of peppery flavors in the mouth.”

“I use it with all my dishes.”

“I’ve become addicted to Fresh Kampot Pepper in Salt.”

“I tried your recipe for Chocolate Mousse with Fresh Pepper in Salt, and I surprised my guests who loved it.”

“I let my friends taste it, and since then, they’ve been ordering directly from the website and can’t get enough of it.”

These are some of the testimonials we’ve received about this product, and we’re proud to bring our new production of Fresh Kampot Pepper in Salt to our customers’ tables every year, through direct distribution, around the world. From Canada to Japan, across Europe to Australia, we have delighted the palates of many who are discovering a new way to enjoy Kampot Pepper.