Black Kampot pepper

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Black Kampot pepper
Variant Price incl. tax
Black Kampot pepper 40 g
40 g
Black Kampot pepper 100 g
100 g

Technical guide

Origin Cambodge
Net weight 100 g
Conservation / Utilisation You should never, of course, store ground pepper but always grind it at the last moment so that it develops its full aromas. Black Kampot pepper highlights any dish and particularly enhances fish.
Keep in a dry, dark place
Price incl. tax €6.70

Cambodia Black pepper is delicate and intense with notes that are full of freshness (mint, eucalyptus) and exceptional length in the mouth, making it perfect with fish.

The words of Olivier Roellinger

In Cambodia, between the Gulf of Thailand and the Elephant Mountains, the region of Kampot has produced pepper since the 19th century – peppers that taste of the sea and the rain. This very rare black pepper has an intense taste that enhances fish in particular.
Pepper has been renowned in Cambodia since the time of the Angkor kings and it is mentioned in several ancient works including the description of the Chinese explorer Chou Ta Kouan in the 13th century. Its prestige sparked the imagination and the tastebuds until the 19th century, when the Dutch army came to fight on the lands of the Sultanate of Aceh. The sultan ordered that the pepper plants be burned so as not to allow this immemorial treasure to escape. Part of the production was then moved to Cambodia, in the region of Kampot. By the end of the century, French colonists had developed its trade and its production had grown to up to 8,000 tons per year. No compromises were made on quality, which improved to reach the point of excellence in the 20th century, before the Khmer Rouge began its regime of terror in 1975 and replaced this culture by the single crop of rice. During these 30 dark years, Kampot pepper disappeared. Only at the end of the 20th century did a few families of farmers timidly return to their lands to replant this pepper.