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Kampot black pepper PGI - Cambodia

Kâmpôt black pepper has an excellent length in the mouth combined with freshness. Resinous nose, raw cocoa, floral eucalyptus. Discover an exceptional black pepper for its organoleptic qualities, its rarity, its production conditions and its history!

Pairings in the kitchen: Red meat, fatty fish, sauces, vegetables, cold cuts, cottage cheese, fruity or chocolate desserts.

Origin - Plantations: Cambodia

Packaging: Resealable bag - conservation of aromas.

"The black pepper of Kâmpôt is, in my opinion, one of the best peppers in the world! »

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  • 25g
  • 3 bags of 25g

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  • What is Kampot black pepper?

    Kâmpôt pepper is considered to be one of the best peppers in the world. It is cultivated in the south-west of Cambodia, in the provinces of Kâmpôt and Kep. It grows on a very fertile soil rich in quartz, iron and minerals and comes from the tropical liana of Piper Nigrum, so it is a real pepper

    The cultivation of this pepper is protected by a PGI. In order to keep their PGI (Protected Geographical Indication) classification, the pepper plants must be spaced 180 cm apart. This allows them to develop harmoniously.

    Did you know that? : Farmers who grow Kâmpôt pepper are only allowed to use ecological natural fertilizers, most often a natural fertilizer based on humus, crushed fish and water.

    David Vanille's choice: How can we not introduce you to Kâmpôt black pepper when it is one of the best peppers in the world, if not the best? It is always a pleasure to visit this region and see all the professionalism and passion of the growers for this very special berry.

    The harvest of Kâmpôt black pepper

    If the stems of the pepper plant begin to flower in June, it is in September that the flowers will produce peppercorns.

    The harvest runs from October to May. The green pepper will be harvested first and the harvest will end with the collection of the more mature and therefore more aromatic red pepper.

    What about black pepper? Black pepper is harvested in January, when the green peppercorns turn yellow. It is dried according to a strict protocol until its pericarp is black.

    Did you know that? Kâmpôt black peppercorns are sorted by hand. The workers use tweezers, proof of the attention paid to this rare pepper of exceptional quality.

    The differences between black peppers, green peppers, red peppers..

    There are 4 colours of pepper, each colour has a relationship with the pepper harvesting period.

    Here's the explanation:

    • Green pepper: it is a pepper picked young with little developed aromas
    • Black pepper: this is a green pepper that has been dried in the sun until it turns black
    • Red pepper: this is a pepper harvested when it is ripe, i.e. when it is red. It is dried in the shade to preserve its colour and has fruity and powerful aromas.
    • White pepper: this is most often a red pepper that has been soaked in water for several days. Once released from its pericarp, it is rubbed before being dried.

    What about the gray pepper? : It is most often a black pepper of poor quality, crushed black pepper, with a pungent flavour, without any aroma.


    The origins of Kâmpôt pepper

    If today, Kampot pepper is native to Cambodia, and more precisely to the southwest of the country, between the Elephant Mountain and the sea. It is important to know that it was imported into this country by Chinese migrants from the island of Hainan.

    This rare pepper has almost disappeared. The Sultan of Indonesia was afraid that the Dutch colonists would take over these pepper plants and set them on fire. If cultivation resumed once the invader left, it would stagnate due to an economic-political situation favourable to the pepper of the Cochinchine colonists.

    As early as 1975, it will be further endangered by the rice crop imposed by the Khmer Rouge. In 1979, a few farmers restart production. However, the work doesn't pay and the crop is once again abandoned. In 2006, NGOs will decide to revalorize the production of this rare pepper, which today benefits from a PGI.

    Pepper from Kampot nowadays

    This rare pepper is today a reference both for its flavours and for the know-how of local farmers.

    Other uses

    Just like most peppers, this black pepper from Cambodia has many virtues, it is a very good pepper:

    • Helps digestion
    • Fight against water retention
    • Treats dysentery
    • Calms the ebb
    • Relieves stomach pain
    • Acts positively on the mood
    • It is believed to be an aphrodisiac

    Did you know that? : Although pepper has many therapeutic virtues, it is nevertheless recommended not to abuse them!

    How to use Kâmpôt pepper in cooking?

    In Cambodian cuisine, Poivre de Kâmpôt occupies a large place! Thus, it can be found among the list of ingredients that make up the "Lok Pak", an emblematic Cambodian dish based on marinated pieces of beef, tomatoes, onion rings, and sautéed rice accompanied by a lime sauce, salt and Kampot Black Pepper.

    Your sweet and savoury recipes will be sublimated by this rare pepper, long in the mouth. Use it also in your marinades and sauces, you'll tell me more about it.

    Our recipe ideas with Kâmpôt black pepper

    Would you like to discover all the aromas of this rare pepper with character? Here is a menu specially designed to appreciate Kâmpôt pepper at its true value.

    The starter: Vegetable dips and peppered mayonnaise

    Ideal for a healthy aperitif or for a quick starter! Wash and cut your vegetables: carrots, cherry tomatoes, radishes, cauliflower... Make a homemade peppery mayonnaise! Serve chilled

    The dish: Beef with pepper and baked potatoes

    A Sunday dish the way we like them! Choose a nice bone-in rib and baked potatoes. Slice your potatoes, place them on a bed of coarse salt in a casserole dish. Sprinkle with garlic, rosemary and olive oil. Put them in the oven. Toast your side on the bone. Season with salt and pepper and set aside in aluminium foil. Serve 15 minutes after the end of cooking.

    Dessert: Peppered baked apples

    Cut into quarters some nice baking apples. Place them in the oven at 180°C. 5 minutes before the end of cooking, pepper them with my Kâmpôt black pepper. Finish cooking. Add a drizzle of honey and serve with a salted butter caramel hazelnut ice-cream.

    How to preserve pepper berries?

    Kâmpôt pepper can be kept dry and in the dark. Use an airtight container. You can also keep it in a pepper mill.

  • Find our recipe ideas with "Kampot black pepper PGI - Cambodia"

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    4.9 /5

    Based on 30 customer reviews

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    Miguel D. published the 21/05/2020 following an order made on 01/05/2020


    Tip top

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    Patrice H. published the 15/05/2020 following an order made on 02/05/2020


    Pas encore goûter

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    Fabrice B. published the 08/05/2020 following an order made on 25/04/2020


    Poivre vraiment très bien

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    François C. published the 08/05/2020 following an order made on 27/04/2020


    De loin mon préféré, une tuerie !

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    Henri-Manuel P. published the 01/05/2020 following an order made on 18/04/2020


    Produit conforme

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    Frederic T. published the 22/04/2020 following an order made on 11/04/2020


    Pas encore goûté

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    Nathalie P. published the 22/04/2020 following an order made on 09/04/2020



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    Yves B. published the 14/04/2020 following an order made on 30/03/2020



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    Marie-Thérèse L. published the 17/03/2020 following an order made on 08/03/2020


    Je ne suis pas une spécialiste du poivre mais l'emballage est bien pour ĺa conservation.

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    Gaëlle F. published the 15/03/2020 following an order made on 07/03/2020


    Quel parfum ! Je suis ravie de mon achat.

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