Kampot is the source. The PGI (Protected Geographical Indication) zone—which gives the pepper its name—stretches from here to Kep, nestled between the Bokor Massif and the Gulf of Thailand. Our shop is located at the KHLA Lodge, right among the pepper vines.
See where it grows
The plantation we work with is situated within the PGI zone, just a short drive from town. You can wander through the rows, visit the drying areas, and—in just ten minutes—understand why red pepper costs more than black pepper: it must be harvested one berry at a time, as the berries on a single cluster do not all ripen simultaneously.
The harvest
From February to May, the plantations are in full swing; this is also the season for red pepper, which is picked when fully ripe. For the rest of the year, the vines remain green, and visits continue. The dry season, from November to March, is the most pleasant time to travel through the countryside.
Salt, as well as pepper
Kampot produit aussi du sel, dans les marais entre la ville et la mer. La fleur de sel, récoltée en surface, est fine et d’une grande douceur. Si vous ne rapportez que deux choses d’ici, que ce soient celles-là.
Sleeping among the vines
KHLA Lodge offers five rooms set amidst the pepper plants along the river, featuring a swimming pool that looks out over the countryside. The final stretch of the access road is unpaved—please ensure you have a suitable vehicle, or ask us to arrange a transfer for you.
Straight from the Kampot harvest
Planning your purchases before you arrive? Our guide, “What to Bring Back from Cambodia,” covers everything worth making space for in your suitcase.