PGI Kampot pepper, black, white, red and green

If you are looking for Kampot pepper in Cambodia, this is the page to start on. Four peppers, one plant, four moments of picking: black picked green and sun dried, red left to ripen fully on the vine, white soaked and hulled in running water, green taken young and dried whole.

A word of warning that matters more than any tasting note. Most of what is sold abroad as Kampot pepper never grew here. The same vines are cultivated across the Thai border, so what circulates is often the right variety from the wrong place. The PGI seal is what settles it, and every batch on this page carries it.

Formats follow what you are doing with it. Palm leaf boxes of 50 g and 100 g are flat and light enough for hand luggage. Tubes stack in a cupboard. Kraft bags of 200 g and 500 g are for people who cook here every day.

Buy it over the counter in Siem Reap, Phnom Penh or Kampot, or have it delivered by courier around our shops.