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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 the 1970's, 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 a new lease of life.

Kampot pepper comes in three colours: black, red and white. Black peppercorns are picked when almost ripe. White peppercorns are picked when ripe then the hull is removed. Red peppercorns are picked when fully ripened then plunged into boiling water to set the colour.