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
Spice Highlights
Processing
whole
Taste Notes
sweetness, fruity, floral
Perfect For
french cuisine, grilled meats
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 Red Peppercorns
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.
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.
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.
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.
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 love the warm, fragrant aroma and nuanced flavor of these red peppercorns, often noting fruity, earthy notes with a milder heat than black pepper. Many use them at the stove or table, especially on buttered crackers, cottage cheese, au poivre, and dry sausage. They stand out for their depth, brightness, and long, lingering finish.
We curated spice bundles to help you get inspiration on your cooking journey.
Featured Recipe
Pink Peppercorn Gin
This easy homemade infused gin recipe calls for two rarer peppercorns; Cambodian Kampot peppercorns and pink peppercorns.
While authentic gin requires a second distillation after infusion, don’t le...
a little sweet heat. We tasted them as part of a spice taste testing, and everyone loved it.
G
George P.
Floral and aromatic Peppercorns
I thoroughly enjoy the aroma and flavor of the Kampot Perrercorns.
E
Erin
My favorite peppercorns- really makes all of your food pop
M
MI1800ES
Wonderful Flavor!
Wonderful peppercorns! Quite a change from the black peppercorns, these have a subtle heat and their own great aroma. After using these alone or in a blend, you'll never accept what passes for pepper 'out there' again!! I've got a pocket sized pepper grinder that I take with me when I dine out now.
R
Ralph B.
Red peppercorns
These red peppercorns are wonderful. A bit fruity, earthy, peppery. My new favorite for seasoning at the stove or the table.
