Smoked Black Ratanakiri Pepper

Smoked Black Ratanakiri Pepper is a rare spice harvested in the mountainous region of Ratanakiri, in northeastern Cambodia. This exceptional pepper is cold-smoked using a traditional, low-temperature method.

This slow process concentrates the aromas without damaging the grain. It’s produced by local farmers who carry on an ancestral craft.

The result? A smoked black pepper with a truly unique flavour profile. It delivers intense woody notes, reminiscent of fireplace smoke or leather — far deeper than classic black pepper.

Its strong aroma and dense texture make it a top choice for those who love bold, powerful flavours.

This pepper is best used at the end of cooking or raw. Sprinkle it over grilled meats, mashed potatoes, soft-boiled eggs or aged cheeses. Its smoky flavour enhances simple dishes without overpowering them. Just add it before serving to keep the aroma fresh.

This rare spice also enriches homemade barbecue sauces, plant-based marinades, or fruit chutneys. It pairs beautifully with root vegetables like parsnip, sweet potato, Jerusalem artichoke or Chinese artichoke.

It works especially well with hearty winter dishes like soups, pulses, and roasted vegetables. With red meats or oily fish, it adds depth and character. It’s also excellent with goat cheese, sheep cheese or fresh Italian cheeses.

In desserts, it surprises with red fruit jams, cherry clafoutis or a mango-coffee chutney.

• Parsnip velouté with crispy bacon
• Gorgonzola risotto
• Black pollock infused with Pu’er tea
• Smoked salmon Eggs Benedict
• Carbonara with smoked lardons
• Lentil soup with Morteau sausage
• Warm goat cheese salad
• Baked camembert with truffle honey
• Cherry clafoutis with smoked pepper
• Whisky-soaked baba with pepper twist

Classic black pepper has a fruity, balanced profile. Smoked Ratanakiri Pepper is deeper, bolder, and more structured. These aren’t rivals — they complement each other.

Where classic pepper is subtle, smoked pepper asserts itself. It’s ideal for flavourful dishes or adding a creative touch. Other smoked pepper varieties also exist, such as Smoked Kampot Black Pepper or Smoked Kampot White Pepper, each with its own character.

Cold-smoking: the artisan technique behind the aroma

Cold-smoking is a traditional craft. It uses dry local wood to produce a fine, steady smoke.

The pepper is gently smoked for several hours without any direct heat. This preserves its dense texture and dark matte colour with slightly oily reflections. The smoke intensifies the aromas, giving them a wild and warm dimension.

To keep its full aroma, store the pepper in an airtight container away from light, air and moisture.

Avoid grinding it in advance. For best results, crush it with a mortar or grind it just before serving.

This rare pepper is an invitation to season your food differently. It will turn simple dishes into unforgettable taste experiences.