Botanical Name: Piper nigrum
Kampot black peppercorns are considered one of the finest and most sought-after pepper varieties in the world, renowned for their complex flavor and exceptional quality. Grown in the Kampot province of southern Cambodia, these peppercorns benefit from the region’s unique terroir, which combines rich soil, ideal rainfall, and a tropical climate to produce a pepper that is highly aromatic, well-balanced, and full of nuanced flavors.
The history of Kampot pepper stretches back centuries, with its cultivation in Cambodia dating to at least the 13th century. By the late 19th century, Kampot pepper was widely exported and cherished by chefs and gourmets around the globe. The region’s pepper production faced challenges during the political upheavals of the 20th century, but it has since been revived, regaining its place as one of the most prestigious spices in international markets. In 2010, Kampot pepper became the first Cambodian product to receive Geographical Indication (GI) status, similar to the protected status of products like Champagne and Parmigiano-Reggiano, ensuring its authenticity and maintaining high-quality production standards.
Kampot black peppercorns are known for their robust, yet refined flavor. They offer a harmonious balance of heat, fruitiness, and floral notes, with a complexity that sets them apart from other types of black pepper. The initial taste of Kampot black pepper is warm and peppery, but this quickly develops into layers of fruity sweetness, hints of citrus, and subtle floral undertones. The finish is long, leaving a pleasant, lingering heat that enhances rather than overpowers a dish. This makes Kampot pepper an excellent choice for both simple seasonings and more sophisticated culinary applications.
Kampot black pepper is prized in gourmet kitchens around the world and is particularly favored in French and Asian cuisine. Its versatile flavor complements a wide range of dishes, from grilled meats and vegetables to seafood, salads, and sauces. The peppercorns can be used whole, cracked, or freshly ground to add depth and spice to any meal.