This pepper is mainly cultivated in the region of Kompong Trach and the Voa Mountain in Cambodia.
The red peppercorn is the perfect balance between the perfume of the white pepper and the power of the black pepper. It has rich woody and fruity tastes.
Kampot pepper dates back to the Kingdom of Angkor. Written records can be traced back to the travelogue of 13th century explorer Tcheou Ta Kouanau.
It reached the height of its glory during the Colonial Period and became Cambodia’s leading food export. In 1975, the Khmer Rouge reduced production to nearly zero and replaced it with rice, and it wasn’t until 30 years later that some grower families gave this pepper new life.