Angkor Wat is commonly the first thing that people think of when they think about Cambodia, but the nation is also the source of Kampot Pepper, one of the most valuable spices in the world. This pepper, which is grown in the southern province of Kampot, is well-known for its deep flavor, lengthy history, and ascent to prominence as a worldwide brand.
Cultivated since the 13th century, Kampot Pepper rose to prominence in French cuisine during colonial times, earning the nickname "champagne of peppers" from Parisian cooks. Farmers brought the custom back to life in the 2000s, after it had all but vanished during the Khmer Rouge era. Like Champagne or Parmesan cheese, Kampot Pepper was the first product from Cambodia to be granted a Geographical Indication (GI) status in 2010, safeguarding its reputation abroad.
As a brand, Kampot Pepper stands for authenticity, quality, and Cambodian culture. To guarantee that the pepper is grown organically and in accordance with stringent guidelines, farmers collaborate with the Kampot Pepper Promotion Association (KPPA). This ensures that all peppercorns with the Kampot label are authentic and traceable. The brand is currently exported to over 30 countries, where it is utilized by renowned chefs and sold in upscale stores.
The taste is what sets it apart. The black variety is bold and slightly herbal, the red variety is fruity and sweet, and the white variety is smooth and mild. The region’s fertile soil and coastal climate give it a flavor that can’t be replicated anywhere else.
From upscale dining establishments in Paris to street food in Kep (such as the well-known crab with Kampot pepper), this spice has become a global favorite and a representation of Cambodian pride. The Kampot Pepper brand is more than simply seasoning; it's a tale of tenacity, heritage, and superior quality.