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.) Ingredients: Kampot peppercorns.
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Peppercorns, Kampot Red
Kampot black, kampot red, and salt-free cajun seasoning were perfect for my out-of-town brother who shops in person when he’s here. (I kept the free Vulcan’s Fire Salt…it’s great!)
another good tasting peppercorn
Wonderful aroma and very distinctive taste. My daily go-to now. Delivered fresh by The Spice House.