History of Kampot Pepper and Its PGI

The Kampot pepper is now recognised as one of the best peppers in the world. Protected by a PGI label, it reflects a unique terroir, long-standing farming practices, and a rare level of quality in the world of spices.

Grown in the south of Cambodia, between the sea and the mountains, Kampot pepper stands out for its rich aromas, large grains, and precise manual production methods. But behind its reputation lies a long journey, marked by moments of prosperity, decline, and a remarkable revival.

At La Plantation, a family-run farm in Kampot, we grow, process, and pack Kampot pepper with deep respect for local traditions.

From the 19th to the 20th century: Origins and decline

The history of Kampot Pepper truly begins at the end of the 19th century, when pepper farming expanded under the French protectorate. Kampot quickly became known as a leading region for high-quality pepper, thanks to its unique soils and precise agricultural methods.

Chinese families from Hainan Island settled in the region and brought expert farming knowledge adapted to the Cambodian climate. Their techniques shaped what would become one of the world’s most renowned peppers.

They built the first large plantations and helped the sector grow. Between 1899 and 1902, production rose from 1,350 to 3,500 tonnes, then stabilised at around 2,000 tonnes per year until the end of the protectorate.

Exported to Europe as Indochina Pepper, it developed lasting fame.

“The provinces of Kampot are especially suited to the culture of this pipéracée.”(Thomas Caraman, The Revival of Kampot Pepper, 1874)

The end of the colonial system, Cambodia’s independence, and the conflicts of the 20th century caused a dramatic collapse. Many plantations were abandoned and production nearly disappeared.

Early 2000s: The revival of Kampot pepper

The revival of Kampot Pepper began in the early 2000s, despite decades marked by civil war and the Khmer Rouge regime. Some families preserved the original plants and traditional gestures.

From these surviving skills, small producers rebuilt the sector, restored old plantations, and revived the historical terroirs of Kampot and Kep.

Their efforts in plant selection, traditional farming, and strict quality standards led to a turning point: the PGI certification awarded in 2010.

This label marked the official rebirth of Kampot pepper and guarantees its authenticity, traceability, and unique aromatic identity.

Since receiving its PGI certification in 2010, Kampot pepper has become a model of sustainable agriculture, manual production and local empowerment. Every producer follows strict rules to protect the authenticity of this spice. Fields are cultivated without chemical inputs. Grains are picked by hand at perfect maturity. Drying is done naturally under the sun.

The PGI protects farmers, preserves biodiversity and ensures that each consumer receives genuine Kampot pepper with full traceability from the farm to the shelf.

Kampot black pepper

Kampot black pepper comes from ripe green berries harvested between April and June. The grains are briefly heated and dried naturally under the sun, which gives them their deep black colour. Each grain is then sorted by hand to keep only the largest and most aromatic ones.

Kampot black pepper offers woody and powerful aromas, with a light menthol note that reflects the unique Kampot terroir.

Kampot red pepper

Kampot red pepper is the iconic variety of the region. It comes from berries that reach full maturity on the vine and turn a deep red colour. The grains are picked or selected by hand, then heated and sun-dried to preserve their intense flavour.

This pepper pairs beautifully with meat, fruit and chocolate. Try a few twists of your grinder over cooked pears, apples, or a warm crumble for a surprising gourmet touch.

Kampot white pepper

Kampot white pepper is made from fully ripe red berries whose outer skin is removed, a specific feature of the Kampot PGI, since most white peppers worldwide are made from green berries.

After the harvest, the grains soak overnight in water so the outer layer can be removed. The inner core is then dried and sorted manually.

This traditional process creates a fine and delicate pepper, with floral and citrus notes and sometimes a mild animal hint. It is perfect with fish, white meat, potatoes or fresh cheeses.

Kampot green pepper

Kampot green pepper is harvested young, before full maturity and before the inner seed develops. For more than ten years, La Plantation has developed a unique preservation technique that results in two gourmet versions:

• Salt-fermented green pepper: crisp, vegetal and highly aromatic. You do not use a grinder; you eat the grains as they are or add them whole to finish a dish.

• Dehydrated green pepper: ideal with a grinder over fresh fruit, or rehydrated when preparing a pepper sauce.

Kampot bird pepper

Bird Pepper is one of the rarest peppers in the world. It is a natural marvel created by the yellow-vented bulbul, a frugivorous bird that loves fully ripe red berries. The birds eat the fruit, digest the pulp and discard the seed in their droppings.

These small seeds are collected one by one around La Plantation. It is a true treasure hunt carried out by our pickers, who gather only a few kilos each year when the weather is favourable.

In the early 20th century, Bird Pepper was sold at a high price in Chinese pharmacies and was famous for its aphrodisiac properties.

To identify authentic Kampot Pepper, you must check 3 mandatory elements on the packaging: the PGI logo, the wording “Kampot Pepper”, and a traceability number that certifies its origin.

These details ensure strict compliance with the production rules, from manual sorting to natural drying. The quality of the grains is also a strong indicator: real Kampot pepper always shows whole, dense and regular grains, with a clean and complex aroma, never dusty.

At La Plantation, authenticity comes from careful hand sorting and packaging done directly on our farm in Kampot, which guarantees freshness and full traceability. Every export includes a certificate issued by the KPPA to reinforce the guarantee of origin.

To avoid counterfeits, it is recommended to choose bags that clearly show the Kampot Pepper PGI label and the producer’s identification number. At La Plantation, all products are packed on-site, offering complete assurance to the consumer.

What makes Kampot Pepper so special?

Kampot Pepper is unique because it grows in an exceptional terroir in southern Cambodia, where mineral-rich soils, tropical climate and maritime influences create perfect conditions for the pepper plant. Traditional farming methods and its complex aromatic profile make it one of the most prestigious peppers in the world.

How can you recognise real Kampot Pepper?

You identify real Kampot pepper by checking the PGI label, the traceability number, and the clear mention of its origin. The grains must be whole, dense and aromatic, showing careful manual sorting and proper drying.

What are the varieties of Kampot Pepper?

Kampot Pepper comes in four main varieties: black, red, white and green (available dehydrated or salt-fermented). Each type has its own aromatic identity based on ripeness and processing.