Kampot Pepper

Grown legally in one place on earth.

Kampot pepper carries a Geographical Indication, which means it can only be called Kampot pepper if it is grown inside a defined area of Kampot and Kep provinces. A few hundred hectares. That is the entire global supply.

The soil there is quartz-rich and the air comes off the Gulf of Thailand, and the combination produces a pepper with real complexity — heat that arrives late, a distinct floral top note, and a cool eucalyptus finish that standard black pepper simply does not have.

The vines take three to four years before they yield anything. Everything is picked by hand. The industry was almost entirely lost in the 1970s and rebuilt by a small number of families who still farm it.

The Three:

• Black — picked green and sun-dried. The most aromatic. Bold, floral, with the eucalyptus finish.

• Red — left on the vine until fully ripe. Sweeter, rounder, fruit-forward. Rare, because the window is short.

• White — ripe berries with the skin removed. Cleaner and sharper. The one chefs reach for in pale sauces.

Tasting Note: Heat that builds rather than hits. Floral at the front, eucalyptus at the back. Use it where you would actually taste pepper.

Wholesale Specification: 

• Product types: Black, White and Red.

• Retail positioning: Specialty grocery, cheese and provisions, gift, high-end restaurant supply

• Packaging:

• Shipping: Consolidated direct from origin  ·  DDP available