Kampot Peppercorns

and rare Cambodian pepper varieties

Cambodian peppers are world-renowned, especially Kampot pepper, widely regarded as one of the most prestigious spices on earth.

The country’s tropical climate, fertile soils, and ancestral expertise passed down through generations produce varieties with incomparable aromas. Whether bold, fruity, fresh, or subtly smoky, Cambodian peppers reflect the full richness and character of their unique terroir.

Kampot peppercorns come in several colours, each reflecting a different stage of ripeness and a specific processing method.

Black Kampot Pepper

Black Kampot pepper is made from dark green, nearly ripe corns harvested between April and June. The corns are blanched and sun-dried until they develop a deep black colour. Each grain is then sorted by hand, keeping only the largest, unbroken, defect-free peppercorns.

The flavour is bold and aromatic, warm spice, dried fruit and a clean, lasting heat.

Red Kampot Pepper

Red Kampot pepper is the most prized colour in the range. Corns are left on the vine until fully ripe, turning a deep red. They are hand-picked or individually selected, then blanched and sun-dried.

The resulting pepper is rich and complex, with notes of red fruits and a hint of tobacco. It is often considered the most flavourful expression of the Kampot terroir.

White Kampot Pepper

White Kampot pepper starts as fully ripe red corns. The outer skin is removed by soaking the corns overnight in water, a technique specific to the Kampot PGI specification. What remains is a pale, smooth grain with delicate aromas of fresh grass and citrus.

At La Plantation, we have developed two exclusive formats using young, freshly harvested green corns.

The fresh salt fermented Kampot pepper follows a careful fermentation process with salt harvested locally in Kampot. It delivers a bright, briny and lively character unlike any dried pepper.

The dehydrated green Kampot pepper uses the same young corns, dried to preserve their freshness. Simply soak in water for about 20 minutes to restore the original texture and flavour.

Smoked and fermented varieties

Our rarer pepper varieties from Ratanakiri, Mondolkiri and Kampong Thom are also available in cold-smoked and salt-fermented versions, across multiple colours. These offer a wider palette of aromas (from lightly smoky to deeply fermented) for those looking to explore beyond the classic Kampot range.

What are Kampot peppercorns?

Kampot peppercorns are a variety of pepper grown in the Kampot province of southern Cambodia. They hold a Protected Geographical Indication (PGI), which means only pepper grown and processed within a defined geographic area under strict quality standards can carry the name. They are grown without chemical fertilisers or pesticides, hand-harvested at full maturity, and sun-dried for two to three days before hand-sorting.

How do Kampot peppercorns differ from regular pepper?

Kampot peppercorns are hand-picked cluster by cluster at peak ripeness, sun-dried slowly, and individually sorted. Most commercially available pepper is machine-harvested, kiln-dried and blended from multiple origins. Only whole, unbroken grains without defect are kept. The resulting flavour (whether black, red or white) is more complex, more aromatic and noticeably more persistent than standard pepper.

How should I use Kampot pepper in cooking?

Grind Kampot pepper fresh, directly over the dish, just before serving. Avoid cooking it at high heat, as this disperses the essential oils that carry most of the aroma.

Use a grinder with an adjustable setting, a coarse grind gives more texture and heat, a finer grind releases a more immediate fragrance. Choosing between black, red and white Kampot pepper can make a real difference to the dish. Visit our recipe section for inspiration.

What are the main Cambodian peppercorn varieties?

Cambodia produces several distinct pepper varieties:

• Black, red and white Kampot pepper (PGI)

• Mondolkiri pepper

• Ratanakiri pepper

• Kampong Thom pepper

• Long pepper and wild peppers

Each region and each colour brings its own flavour profile, from fruity and floral to woody, smoky or intensely spiced.

Where can I buy genuine Kampot peppercorns?

La Plantation sells its peppercorns directly, with no intermediaries. The pepper is sourced from our own farm or our cooperative in Cambodia, ensuring full traceability from harvest to your kitchen. Our pepper is certified organic and fair trade, and ships internationally.

Store your peppercorns in an airtight container, away from direct sunlight and humidity. Whole peppercorns retain their aroma far longer than pre-ground pepper, grind only what you need, when you need it.

Pepper has been grown in the Kampot region since the 18th century, introduced by Chinese settlers from Hainan Island. Under French colonial rule (which lasted nearly 90 years) Kampot became synonymous with fine pepper in France. The region’s output was exported to France under the name “Poivre d’Indochine” and benefited from preferential trade conditions.

The pepper trade collapsed during the Khmer Rouge regime, and cultivation almost disappeared entirely. A small number of farming families preserved their pepper plants through that period, and their knowledge kept the tradition alive. In the early 2000s, Kampot pepper began its revival. In 2010, it was officially awarded PGI status, recognising both the terroir and the expertise behind it.

Today, La Plantation grows its peppercorns on our own farm in the south of Cambodia and works with a cooperative of small independent farmers. All production follows organic and fair-trade principles. The same ancestral know-how is now combined with a commitment to innovation, giving rise to exclusive products such as our salt-cured and cold-smoked pepper ranges.