Kampot Peppercorns, Black, Cambodia

Kampot pepper is native to Cambodia (where it is Cambodia’s very first product to receive Protected Area of Origin status), and is considered to be one of the world’s finest. It has a long history, traceable back to the 14th century, but its use became widespread during the years of French rule in Indochina. The dark days of the 70s resulted in the destruction of virtually all pepper plantations, but in the past few decades it has been reestablished to become an important crop once more. A superb pepper, it works particularly well with seafood, beef ‘lok lak’ (a traditional Cambodian beef dish) and in stir fries.

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