Cambodia's Pepper: The World’s Finest Spice
Renowned for its exceptional quality and flavor, Kampot pepper is one of Cambodia's most treasured exports. Grown in the lush Kampot and Kep regions, this spice has earned worldwide recognition for its unique taste, traditional farming methods, and geographical indication (GI) certification, making it a sought-after ingredient for chefs and food enthusiasts alike.
Kampot pepper is available in three distinct varieties, each offering a unique flavor profile:
Black Pepper
Black Kampot pepper is harvested when the peppercorns are nearly ripe. Known for its bold, fruity, and slightly smoky flavor with floral undertones, it is perfect for seasoning meats, roasted vegetables, and hearty soups.
Red Pepper
This variety is made from fully ripe peppercorns and has a sweet, fruity flavor with a rich aroma. Red Kampot pepper is often used as a finishing spice to enhance the flavor of dishes or paired with exotic fruits for a gourmet touch.
White Pepper
White Kampot pepper is crafted by soaking fully ripe peppercorns to remove their outer husk. This process results in a subtle, creamy flavor, making it an excellent choice for light-colored dishes, sauces, and delicate soups
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