Dehydrated green Kampong Thom Pepper

Dehydrated green Kampong Thom pepper is the result of meticulous artisan work. The pepper is harvested by hand before reaching full maturity, then carefully removed from its cluster on the same day. These tender green berries are handled with care, and slowly dehydrated at low temperature to preserve their natural aroma.

Kampot vs. Kampong Thom – What’s the difference?

Dehydrated green Kampot pepper is more floral and spicy. Kampong Thom pepper, on the other hand, has a greener, livelier, and more herbaceous flavour. These two terroirs complement each other with their own unique profiles. Kampong Thom stands out for its vegetal freshness and a more minty intensity.

Dehydrated green Kampong Thom pepper is harvested early, giving it a bright and punchy taste.

The gentle dehydration process preserves its crunchy texture and intense aroma.

Unlike black or red pepper, this green variety delivers a fresh hit, with minty and herbal notes.

Its scent recalls lemon leaves and green bell pepper. Light, crisp, and vibrant — this pepper brings a refreshing twist to your cooking.

You can use this pepper as-is or rehydrated:

To rehydrate: Soak the peppercorns for 30 minutes in warm water, cream, or a sauce base. They regain the crunch and flavour of fresh green pepper.

Used dry: Crush in a mortar or grind fresh and sprinkle just before serving.

This rare pepper pairs beautifully with grilled fish, steamed vegetables, white meats, and vegetarian dishes. It’s also a favourite in modern Cambodian cuisine, where its freshness highlights delicate flavours.

Recipe ideas using dehydrated Kampong Thom pepper

• Fish carpaccio: Sprinkle whole Kampong Thom green peppercorns on thinly sliced fish. Drizzle with olive oil and lemon juice. Let rest 20 minutes for the pepper to rehydrate.

• Green pepper sauce

• Mandarin-glazed duck with green pepper

• Prawns flambéed with pastis and green pepper

• Mussels in white wine with Pineau des Charentes and green pepper

To preserve its full aroma, store dehydrated green Kampong Thom pepper in an airtight bag, away from light, air, and humidity.

Avoid grinding it too early — it’s best to prepare it just before serving to enjoy its full flavour.