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White Kampot pepper

Hot, powerful and spicy with a hint of menthol… the heart of this wondrous white Kampot pepper releases its treasures for you! Enhances fish, shellfish, strawberries and fruit salads.

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White Kampot pepper is picked when fully ripe. All production stages (harvesting, retting, drying, grading, sorting) are entirely done by hand.

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 is thought that the Chinese immigrants from the Hainan region brought the pepper to Kampot. They already cultivated the pepper in China.

It reached the height of its glory during the Colonial Period, and became Cambodia’s leading food export. In 1975, the Khmer Rouge reduced production to nearly zero and replaced it with rice, and it wasn’t until 30 years later that some farm families gave this pepper a new lease of life.

In 2009, Kampot became the first Cambodian pepper  to obtain the Protected Geographic Indication status (PGI).

The union of french farmers of espellette chili pepper assisted the cambodian farmers in obtaining the PGI from the French Agency for Development (Agence Française de Développement).

The PGI has enabled the Kampot pepper farmers to multiply their income ten fold. This is a wonderful example of international solidarity amongst farmers.


Additional Information

Country Cambodia
Post N/A
Other names White Kampot pepper
Botanical genus and species Piper nigrum
Culture mod Cultivated, Introduced
Aromatic footprint Floral, Fruity, Vegetable
Intensity scale Hot and Pungent (6/7)
Color White
Ingredient White Kampot pepper
Allergen Allergen free
Storage conditions Keep at room temperature in a dry place
Use By date 5 years
Nutritional info N/A


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