The cultivation of Kampot pepper has a long tradition. The cultivation of the pepper plant has likely existed in Cambodia since the 13th century. Modern and traditional pepper cultivation in the Kampot province can be traced back to the end of the 19th century.

An Indonesian sultan had previously burned down vast pepper plantations because he did not want to leave them to the Dutch invaders. As a result, a large part of the pepper production shifted from Southeast Asia to Cambodia, into the Kampot province.

Since the 1990s: traditional pepper cultivation in Kampot

The region experienced an enormous economic boom through the pepper trade. Out of 8,000 tons of pepper per year, the French received 4,000 tons. In the 1970s, traditional pepper cultivation almost completely died out under the Pol Pot regime. The dictator burned the pepper plantations down to use them as agricultural land for rice and vegetables.

It was only from the 1990s onwards that pepper cultivation in Kampot began to revive. Slowly, the locals began farming smaller areas again. In 2005, the organization FarmLINK was founded. It specifically supports farmers in rebuilding traditional pepper cultivation. Today, pepper is once again being cultivated in the traditional way in Kampot.

Protected Geographical Indication

Since 2010, Kampot pepper has carried the Geographical Indication (GI) seal—comparable to the status of Champagne or Parmigiano Reggiano in Europe. Only pepper from the defined cultivation areas in the Kampot province with clearly regulated cultivation and processing methods may bear the name.

Flavor and Varieties

Kampot pepper is available in four degrees of ripeness, each unfolding different aromas:

• Black Kampot pepper — unripe berries picked and dried in the sun; deeply aromatic, bold, eucalyptus-fresh
• Red Kampot pepper — red berries ripened on the vine; sweet and fruity, less spicy, with robust aromas
• White Kampot pepper — red berries with the skin removed; mild, elegant, slightly earthy
• Green Kampot pepper — unripe berries, often fresh or pickled in brine; herbaceous, fresh, crisp

Cultivation and Harvest

The pepper vines grow up wooden poles. In traditional cultivation, no pesticides are used at all, and the soil is naturally fertilized with bat guano. The harvest is done by hand; each individual berry is picked separately. Drying follows traditional methods using sun and shade, depending on the variety.

Kampot pepper in the kitchen

Due to its fine aroma, Kampot pepper is best added fresh from the mill just before serving — heat and prolonged cooking destroy its fine aromatic notes.

• Black Kampot: for meat, hearty sauces, game dishes, dark pot roasts
• Red Kampot: for fish, seafood, salads, even chocolate desserts and strawberries
• White Kampot: for light meat, fish, Béchamel sauces, risotto
• Green Kampot: classically for pepper cream steak, in sauces, marinades

What to look for when buying

• GI seal (Geographical Indication / Certified)
• Whole grains instead of ground — flavor lasts much better
• Direct sourcing via specialized retailers
• Clear variety information and harvest year
• Lightproof packaging or dark glass

Storage

Store Kampot pepper in a dark, cool, and dry place in an airtight container or dark glass. Whole peppercorns will last for 2–3 years this way and retain their full aroma. Only grind the amount needed fresh each time.