Peppercorns, Kampot Black Cambodian

Kampot black pepper is newly available as an export crop, following a slow and painful forty year rebuilding process after the fall of the Khmer Rouge regime. The back story to this product is very moving, and we would like to do all we can to support these fifth generation farmers and their exceptional crop. There is a strength to these peppercorns that is very in keeping with the people that grow it.
Also available as Red Peppercorns


Spice Region
Inline map cambodia2

Cambodia has a long history of growing fine peppercorns. A Chinese explorer, Tcheou Ta-Kouan, described their cultivation in the 13th century.  In the late eighteen hundreds, in the Aceh region of Indonesia, several wars were taking place and the Sultan of Aceh was defeated by Dutch troops. Rather than leave his valuable pepper crops to the victors, he burned them. It was at this time that part of his pepper production moved to Cambodia. Not long after, French colonists arrived, and with their helpful knowledge of mass production, pepper production grew rapidly to the point of producing 8000 tons at the beginning of the next century. Another byproduct of the French being there was, of course, they would export the crop to France, where French Gourmands including Escoffier embraced it as the finest pepper in the world.

This all came crashing down with the takeover of the Khmer rouge in the 1970s. This was a very dark period in Cambodia's history, with 2 million people disappearing, among them Cambodia's intellectual elites. Pepper production came to a halt over the next 35 years as finally the Khmer rouge were pushed out but 30 years of civil war followed.  In the last dozen years or so,  generations old pepper farming families that fled the country have made their way back. With the help of some business development organizations along with private  supporters, the pepper cultivation is beginning to get back on track. We would like to show our support by introducing you to this amazing pepper. 

The people of this region are very proud to produce the first Cambodian product to receive a Protected Geographical Indication. You may be more familiar with a similar type of certification, known as AOC, or appellation d'origine contrôlée in France that protects regional products like Champagne.  In a nutshell, or a peppercorn, this makes the crop extremely special!  

Kampot pepper has a lovely complexity to it.  It starts off with fruity and floral notes, a bit on the sweeter side, and then transforms into a spicy heat. The spiciness continues to grow, and it lingers on the tongue in an intense and satisfying manner. It is a flavor sure to stand out in your cooking. 

If you would like to learn a bit more about the history of Cambodia, in the framework that also involves food, we encourage you to watch this excerpt from Anthony Boudain's No Reservations

Related products

This red pepper is the most sought after of all of the Kampot pepper. It starts off with a pepper flavor, but quickly you will note... Size Options
$12.49 Glass jar, 1/2 cup (wt. 2.0 oz)
Out of Stock
Long pepper fell out of favor in the culinary world when black pepper usurped its popularity, followed by the next love affair with chile... Size Options
$7.99 Glass jar, 1/2 cup (wt. 2.0 oz)
This is the hottest pepper available to the public. Carolina Reaper peppers boast a blistering 1,569,000 Scoville units on average. Its... Size Options
$9.49 Resealable bag, 0.5 ounce
These small, dark berries pack an aromatic punch with citrus and pine flavors and quite a bit of heat. Grown in Indonesia’s mountainous... Size Options
$4.99 Glass jar, 1/2 cup (wt. 2.0 oz)