Cambodia has a storied history of growing fine peppercorns dating back to the 13th century. Traders from Indonesia, Holland, and France have all played major parts in its history. France’s Cambodian colonies and culinary authority popularized this cultivar of peppercorn, especially in the 20th century. French gourmet Auguste Escoffier was quite fond of these particular peppercorns.
Sadly, Kampot pepper production collapsed under the rule of the Khmer Rouge in the 1970’s. It wasn’t until the past couple decades that pepper farmers returned to their traditions and brought this rare and exceptional spice back on to the global spice market. Kampot pepper is considered the finest peppercorn in the world. Kampot peppercorns are named after their region of production, much in the same way parmesan cheese and champagne are named. They are even the first Cambodian product to receive the French appellation d'origine contrôlée. (Protected geographical indication.)
The Journey: From Farm to Your Kitchen
The Kampot Black Peppercorns owe their distinctive taste to the rich, fertile soil and tropical climate of the Kampot province in Cambodia. These peppercorns are handpicked by local farmers who have perfected the art of harvesting over generations, ensuring that only the best peppercorns reach your kitchen. The berries are sun-dried until they turn black, preserving their full-bodied flavor and pungent aroma. This meticulous process, steeped in tradition and precision, contributes to the superior quality of these peppercorns, setting them apart from their counterparts.
The Spice House proudly sources our Kampot peppercorns from La Plantation—a company making strides in socially and environmentally responsible spice production in Cambodia. Since 2013, La Plantation has fostered economic opportunities, cultural preservation, environmental sustainability, and access to education in rural Cambodia.
The Culinary Marvel: Kampot Black Peppercorns in Action
Kampot Black Peppercorns are not just another spice in your kitchen; they are the embodiment of versatility. These peppercorns are perfect for adding depth to a wide array of dishes, whether you're making a hearty stew, a rich sauce, or a zesty salad dressing. Their warmth and slight sweetness, combined with a strong peppery flavor, harmonize well with various ingredients, creating a symphony of flavors on the palate. The Kampot Black Peppercorns are not just a spice, but a gastronomic adventure waiting to unfold in your kitchen.
Key Features of Kampot Black Peppercorns:
Distinctive Flavor: Kampot Black Peppercorns have a unique flavor profile, combining a warm and slightly sweet taste with a strong peppery kick that makes them stand out.
Superior Quality: The peppercorns are grown in the mineral-rich soils of Kampot, Cambodia, and harvested by hand, ensuring the highest quality product.
Versatile Use: The peppercorns can be used in a variety of dishes, from soups and stews to sauces and salads, adding depth and complexity to your meals.
Add a jar of Kampot Black Peppercorns to your kitchen shelf today, and embark on a culinary journey that promises an explosion of flavors and a delightful dining experience. This spice isn't merely about heat; it's about elevating your dishes to new heights with every pinch!
Ingredients
Kampot peppercorns
Spice Highlights
Processing
sun-dried
Taste Notes
warm, sweet, peppery
Perfect For
hearty stews, rich sauces
Diet & Lifestyle
Kosher, MSG-free
Different Types of Peppercorns
Peppercorns offer far more than simple heat, with flavors ranging from fruity and floral to earthy, citrusy, and warmly spiced. Whether you’re looking for an everyday staple or a distinctive finishing pepper, each variety brings its own character to the table.
Kampot Black Peppercorns
Warm, slightly sweet, and boldly peppery, these prized Cambodian peppercorns offer a more nuanced alternative to classic Tellicherry and shine freshly ground over meats, hearty stews, sauces, and salads.
Robust, aromatic, and subtly fruity, Tellicherry is our versatile everyday black pepper, bringing balanced heat and earthy depth to nearly anything from eggs and vegetables to steaks and sauces.
Fragrant and lemony with a distinctive tongue-tingling, numbing sensation, Sichuan peppercorns are unlike traditional black pepper and are best toasted or cooked into Chinese dishes, meats, seafood, and vegetables.
Mellow, earthy, and slightly fermented, white peppercorns offer a subtler flavor than black pepper and are especially suited to Southeast Asian cooking and light-colored soups, sauces, and potatoes where you want peppery warmth without black flecks.
Fruity, sweet, and delicately peppery, these soft berries are milder than true peppercorns and are best used whole or lightly crushed to bring bright flavor and color to seafood, salads, eggs, and creamy sauces.
Harvested when fully ripe, Kampot Red Peppercorns offer a fragrant, fruit-forward expression of Cambodian pepper with floral and citrus notes and gentler heat than their black counterpart, making them an exceptional finishing pepper.
Hotter and more complex than traditional black pepper, Long Pepper layers its woody warmth with notes reminiscent of ginger, cinnamon, and nutmeg; grind it over meats and vegetables or simmer it whole in stews for deep, lingering spice.
Bright, fresh, and gently peppery, green peppercorns have a lighter, more herbaceous character than black or white varieties and lend themselves especially well to creamy sauces, seafood, poultry, and classic peppercorn preparations.
Customers appreciate the unique flavor profile and quality of these peppercorns, often describing them as peppery with a fruity undertone. Many highlight the medium grind that enhances dishes without overpowering them, making this a preferred choice for a variety of culinary applications. The overall experience is marked by satisfaction and a desire to reorder.
We curated spice bundles to help you get inspiration on your cooking journey.
Featured Recipe
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Generally mix the red and black in a grinder and find them delicious. Good value.
D
David C.
Peppercorns
Wonderful service and knowledge of their offerings. Pleasure to walk through the store and be treated to spice history lesson. bravo!
K
Kathleen S.
My favorite sassy pepper
I cook with this daily, starting with breakfast on my hard boiled egg. It is pepper with a lively taste, a bit more heat than Tellicherry. Not too hot. My husband doesn't like spicy, but this pepper in my soups and casseroles and bbq marinades is just fine for him.
E
Elizabeth E.
So excited to have a source for Cambodian peppercorns
My friend loves these, having first had them in Cambodia. Now I can give them to him whenever he wants. Plus the customer service at Spice House is top notch. Thank you so much!!!
Maybe I was supposed to review the actual pepper but it's not my thing. Making my friend happy is. :)
S
S.G.
Very interesting peppercorns
A mild almost fruity peppercorn that has won a place in my kitchen. I find that I reach for the grinder of Kampot black peppercorns more often than the grinder of Tellicherry anymore. I am a fan of spices and flavor and this peppercorn is wonderful. The Kampot flavor is more complex and never gets in the way.
