Explore Cambodia’s Rare and Exceptional Peppers

Once little known to the general public, Cambodian pepper has become a global reference in kitchens around the world. This small Southeast Asian country has risen over the decades to become the 6th largest pepper producer worldwide, while maintaining an artisanal, fair-trade approach that truly sets it apart.

In Cambodia, pepper isn’t just another crop. It’s deeply rooted in the history, traditions, and daily life of rural communities. For centuries, Cambodian peppers—especially those from Kampot—have been prized for their rich aroma and refined flavor. This know-how, handed down through generations, is experiencing a strong revival today, driven by a commitment to quality and authenticity.

But Cambodia isn’t just Kampot. Beyond this iconic label lies a mosaic of unique terroirs. Regions like Mondolkiri, Kampong Thom, and Ratanakiri all have their own distinct character, offering a surprising diversity of aromatic profiles, textures, and scents.

Kampot pepper is grown in its namesake region. This unique terroir is celebrated for its natural conditions and ancestral know-how. The region boasts clay-sandy soils and benefits from sea breezes off the Gulf of Thailand. The balance of humidity, heat, and mineral-rich soils gives Kampot pepper its complex, recognized aromatic profile.

Since 2010, Kampot pepper has held a Protected Geographical Indication (PGI), guaranteeing both its origin and quality. This international recognition relies on sustainable farming methods, natural sun-drying, and meticulous hand-sorting. Such rigorous processes preserve the full aromatic richness and authenticity of Kampot pepper.

At La Plantation, we produce several pepper colors and innovate with unique creations:

• Kampot Black Pepper: bold and intense, sun-dried to reveal notes of resin, menthol, and eucalyptus.

• Salt-Fermented Kampot Pepper: an exclusive, award-winning creation (Epicures Prize 2020), fermented in salt to concentrate umami and briny notes.

• Kampot Red Pepper: rare and emblematic, harvested at full maturity, with fruity notes (red berries, tobacco) and high aromatic complexity.

• Kampot White Pepper: delicate, with hints of citrus and fresh herbs.

• Dehydrated Kampot Green Pepper: processed in-house, offering herbaceous flavors, perfect for fresh dishes.

  These many faces make Kampot an essential terroir—but not the only one…

Mondolkiri lies in eastern Cambodia, known for its lush green hills and cooler climate. Its soils are more acidic, making pepper cultivation more demanding. Despite these challenges, Mondolkiri pepper stands out for its characteristic smoothness and nuanced aromas.

It’s a developing terroir, supported by a new generation of dedicated producers. These farmers adopt responsible, sustainable practices, emphasizing natural cycles and careful, manual processing. Natural drying and hand-sorting help preserve grain quality.

During our visits, we met a farmer committed to a fair-trade approach, working directly with our sourcing manager on-site. This close support ensures ethical production that respects both people and the environment, aligning with our mission to promote Cambodian terroirs.

Mondolkiri’s flavor profiles are subtle and elegant:

• Mondolkiri Black Pepper reveals woody, smoky, and musky notes.

• Mondolkiri Red Pepper offers floral, lightly sweet aromas.

• Mondolkiri White Pepper, made by washing ripe berries, evokes brioche, hazelnut, and toasted cereal.

A new creation, the Mondolkiri Pepper Trio, blends all three colors in a perfectly balanced mix for a unique flavor experience. This is pepper with altitude, patience, and refinement.

Heading to the fertile plains of Kampong Thom, nourished by the Tonlé Sap and the Mekong’s tributaries. This region benefits from abundant water and rich soils. Pepper plants grow under generous sunlight, producing a distinctive green pepper. Its bright, crisp texture and vivid taste set it apart.

Kampong Thom is now recognized as the birthplace of green pepper innovation. This fresh product, still little-known, impresses with its exceptional quality.

The grains are hand-picked at peak maturity to guarantee intense aroma and unique taste. This region showcases the full potential of Cambodian green pepper through careful cultivation and precise know-how.

We’ve launched a new range that highlights this terroir:

• Dehydrated Kampong Thom Green Pepper: crispy, with herbaceous and menthol notes, ideal for carpaccio or fresh cheeses.

• Fresh Kampong Thom Pepper in Salt: preserved through lactic fermentation, developing umami, tangy, almost citrusy flavors.

• Salt-Fermented & Smoked Kampong Thom Pepper: adds woody depth and subtle briny roundness.

This terroir is quickly becoming the go-to for green pepper lovers. A delightful surprise from Cambodia’s heartland.

Far northeast, near the Laos and Vietnam borders, lies Ratanakiri’s red earth. This remote region, shaped by volcanic soils and extreme climates, yields a pepper like no other.

Ratanakiri pepper is raw, intense, wild. It mirrors the toughness of its environment and the resilience of its farmers. A rare pepper with compact grains and striking aromas.

Discover this unique terroir with two black pepper styles:

• Classic Ratanakiri Black Pepper: earthy, leathery notes with remarkable aromatic power—perfect for red meat or rich sauces.

• Smoked Ratanakiri Black Pepper: crafted with traditional smoking over local fruitwood, delivering deep, lasting, non-bitter flavors.

These products perfectly embody Ratanakiri’s direct, unpretentious, but highly expressive identity.

Behind every peppercorn are hands, faces, and stories. Since day one, La Plantation has been built on a simple vision: producing exceptional peppercorns while respecting the land, people, and nature.

Our model relies on a short, fair, transparent supply chain. We work closely with local cooperatives, guaranteeing fair prices, technical support, and ongoing training. This enables farmers to earn a decent living while preserving traditional farming methods.

We champion biodiversity, minimize chemical inputs, promote agroforestry, and protect natural ecosystems. It’s a delicate balance, but crucial to maintaining the soul of Cambodian terroirs.

We also believe in passing on knowledge. Our trained local teams handle processing, sorting, drying, and packaging, ensuring flawless quality and added value that stays in Cambodia.

DOES CAMBODIA’S CLIMATE AFFECT PEPPER FLAVOR?

Yes—significantly. For example, Mondolkiri’s cool, misty mornings prolong grain maturation, developing richer essential oils. In contrast, Kampong Thom’s water-rich environment encourages rapid, crunchy green pepper growth.

HOW IS PEPPER TRANSPORTED TO PRESERVE QUALITY?

Peppers are stored in airtight bags to protect them from light, dust, and humidity. Grains are hand-sorted by our expert team at La Plantation to guarantee the best quality, with final processing done on-site to meet strict food safety standards.

WHAT DOES THE KAMPOT PGI GUARANTEE?

It ensures controlled origin and respect for traditional production methods, guaranteeing an authentic, high-quality pepper.

WHAT ARE SOME UNEXPECTED CULINARY PAIRINGS FOR THESE PEPPERS?

• Mondolkiri White Pepper: perfect in savory whipped cream or goat cheese panna cotta.

• Salt-Fermented & Smoked Kampong Thom Pepper: excellent on poached eggs or mango ceviche.

• Smoked Ratanakiri Black Pepper: amazing with 70–80% dark chocolate or a fine aged rum.

ARE THERE OTHER CAMBODIAN SPICES SIMILAR TO PEPPER?

Yes—La Plantation also offers Wild Berries like Ma Khen pepper and Verbena pepper. These naturally harvested “false peppers” have surprising aromas and make a great alternative or complement to traditional peppers.

WHY SUPPORT FAIR-TRADE PRODUCTION?

Fair trade ensures fair pay, decent working conditions, and supports community-friendly farming practices.

WHAT ARE CAMBODIA’S MAIN PEPPER-GROWING TERROIRS?

Cambodia’s main pepper regions include Kampot, Mondolkiri, Kampong Thom, and Ratanakiri. Each offers unique soil, climate, and aromatic profiles.

Exploring Cambodia’s pepper terroirs is about discovering the rich diversity of soils, climates, and farming traditionsthat shape these distinct, authentic peppers. Tasting Kampot, Mondolkiri, Kampong Thom, or Ratanakiri peppers is a journey through Cambodia’s rich agricultural heritage.