Our
Spices Shop

Would you like to discover the true taste of spices and the flavours of Cambodia? La Plantation’s spices are grown directly on our farm in Kampot or by our network of partner family farms across the different provinces of Cambodia. They are all available to buy in this online shop.

Buying spices online directly from a producer, with no intermediary, means accessing full traceability through a short supply chain. The origin of every product is known and verifiable: Kampot peppers are grown on the farm, spice blends are assembled from locally sourced Cambodian ingredients, and each partner producer is identified. La Plantation operates according to a fair trade approach that guarantees fair pay to the farmers and local artisans involved in production.

Our packaging is designed to minimise environmental impact: recyclable materials, formats adapted to the right quantities to avoid waste, and packaging conceived to preserve aromas without unnecessary over-wrapping.

Find your favourite spices and have them delivered directly to your door.

La Plantation’s online spice shop brings together several product families, all rooted in Cambodian terroir.

Pepper is at the heart of the range. La Plantation grows several varieties of genuine Cambodian pepper: black, white, red, and green pepper, available whole or ground. Kampot pepper holds a Protected Geographical Indication (PGI), making it one of the most internationally recognised peppers in the world for the quality of its aromas.

Raw spices complete the range, with references including turmeric, dried ginger, chillies, and aromatic plants grown on the farm. These spices are offered with no additives and no synthetic treatment.

Ready-to-use spice blends cover a wide range of applications: Khmer curries, rubs for marinades, quick blends for fish, chicken, or broth, zaatar, rose harissa, and exclusive creations inspired by Cambodian flavours.

The shop also carries a condiments range: artisanal mild and hot sauces, grape-must vinegars, and mustards with spices. Gift sets composed of several references are available for anyone wanting to offer a representative selection from the range.

Choosing spices online requires a few simple benchmarks to avoid poor purchases.

• The ingredient list is the first thing to check. A quality spice contains a single ingredient: the spice itself. The presence of anti-caking agents, artificial flavourings, or flavour enhancers in the ingredient list is generally a sign of poor quality.
• The geographical origin is the second indicator. A spice whose provenance is precisely stated like region, country, farm offers a level of traceability that generic products simply cannot provide.
• The distinction between whole and ground spices also matters. Whole spices in seed or grain form retain their aromas far longer than pre-ground spices, because grinding accelerates oxidation and the loss of volatile compounds. For everyday use, it is better to buy whole spices and grind them at the moment of preparation.

Finally, match the format and quantity to your actual use. A spice you rarely reach for in your kitchen is likely to lose its aromas before it is fully used. It is better to buy in smaller quantities and restock regularly.

Spices do not only play an aromatic role in cooking. Many spices contain naturally occurring bioactive compounds (antioxidants, anti-inflammatories, antimicrobials) whose properties are documented by scientific research.

These compounds are present naturally in the plant, with no transformation or external addition. That is why the quality and freshness of a spice directly influence its nutritional value: a spice degraded by poor storage or intensive industrial production loses a significant part of its active compounds.

Choosing well-preserved spices of traceable origin and without additives is therefore a relevant criterion — both for flavour and for their natural everyday benefits.

How to store and organise your spices

Spices keep best in a cool, dry place away from direct light. A closed cupboard, away from the hob and oven, is the ideal location.

Airtight glass containers are preferable to open sachets or poorly sealed plastic boxes. Glass is neutral, does not interact with the spices, and preserves volatile aromatic compounds better.

Shelf life varies depending on the type of spice. Whole spices in grain form can keep for up to 5 years in good conditions. Ground spices lose their aromas more quickly and ideally keep for 2 years. Spice blends, which combine several ingredients with different shelf lives, are best used within 24 to 36 months of production.

A simple way to check the freshness of a spice: rub a small amount between your fingers. If the smell is faint or absent, the spice has lost most of its aromas and will no longer flavour your dishes effectively.