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
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This is a special pepper, the red kampot pepper flavor is full, warm, and spicy.
M
Mark O.
Kampot, yes
I lova de pepper. This one is my new favorite, especially on cottage cheese.
W
William F.
Peppercorns, Kampot Red
R
Rosslyn S.
Wow
I did a taste test with my neighbor of the Kampot Red peppercorns compared to standard black Tellicherry peppercorns. Both grinders were set to a medium grind. Both were sprinkled over a saltine cracker lightly spread with Irish butter. It was like drinking a decent bottle of everyday California red alongside a vintage Bordeaux. The Red Kampot peppercorns had more aroma and a far more nuanced taste than the Tellicherry peppecorns.
C
Cheryl D.
Great Peppercorns!!!
It was well worth the wait for these peppercorns!!! So glad they became available so quickly!!