Kampot pepper is one of the best peppers in the world for decades. French chef once fondly called Cambodian Kampot pepper “The King of Peppers”, for its “olfactory richness” and “incredible depth of flavour, aroma”.
 
The European Commission Official Journal says, “The characteristic of “Kampot Pepper” lies in its strong (but not ‘burning’) pungency, not aggressive but developing progressively in mouth. Besides the spicy character, its aromatic intensity gives to Kampot Pepper its particular quality.”
 
🍽️The first Cambodian product to be awarded EU IGP (Indication Géographique Protégée)
🍽️The whole process of production from farming to handling are directly operated by local farmers
🍽️Local farmers directly benefit financially from the operations of the farms
🍽️ Peppers are purchased from World Fair Trade Organization (WFTO) member.
 
Kampot red pepper is rather mild in spiciness so it’s suitable for seafood and vegetables.
 
All three peppers come from the same plant. The black pepper is the sun-dried green pepper, the unripen pepper.  Red pepper is the sun-dried ripen fruit. The white pepper is the inner seed of red pepper after removing the red skin.
Chinese prefers white pepper in cooking as it is good for stomach and aids digestion.
 
Origin: Cambodia
 
Packaging: We will use paper bag to wrap the product. If order more than one unit, we will use only one bag unless specify.