Kampot pepper is recognized worldwide by Michelin-starred chefs as the best pepper in the world, it has been the mainstay of the renowned French cuisine for over a century for "steak au poivre". The cultivation of Kampot pepper is a labour-intensive process in which each grain of pepper is selected by hand and the drying is done exclusively by the sun, unlike other peppers where this is done by machine. This ensures that the natural flavour is preserved and that the drying process is environmentally friendly.

Kampot pepper has enjoyed geographical protection (PGI) since 2010 and may therefore only be grown in the provinces of Kep & Kampot (Cambodia). It is therefore to this second one that the pepper gives its name. For centuries, the knowledge of the organic cultivation of this beautiful product has been passed on from generation to generation. Apart from the fact that the pepper may only come from the provinces of Kep & Kampot, this quality label is also an indication of the high product quality, perfect growth conditions and strict requirements regarding production & storage. All our peppers have this PGI-label.

There are four types of Kampot peppers: green, black, white and red. Strikingly enough, the four colours of pepper come from the same plant, the piper nigrum. The difference in colour and taste is caused by the different moments of harvesting and the way the farmers treat the products.