Organic black Kampot pepper PGI
Price range: $4.30 through $33.50
The Kampot pepper you will actually finish. Picked green, sun-dried on open floors, with the woody warmth and cool minty finish that are the signature of its terroir.
- Packed by hand
- Courier and hotel delivery
- Shipped from our boutiques
The story
Organic black Kampot pepper PGI
Most of the black pepper sold as Kampot pepper outside Cambodia never grew here. The plant travels well, and the same Piper nigrum vines are cultivated across the border in Thailand, so what you often buy is not a fake variety, it is the right variety grown in the wrong place. The PGI seal, registered in Cambodia in 2010 and recognised by the European Union in 2016, exists precisely to settle that question. Every batch we sell carries it.
The berries are picked while still green, then dried in the sun on open floors until the skin wrinkles and darkens. Nothing is added, nothing is steamed, nothing is oiled. The heat that reaches the grain is the heat of the Kampot dry season.
What it tastes like
Woody and warm on the nose, long in the mouth, and then a cool eucalyptus and mint finish that lingers for several seconds. That finish is the signature. It is why many cooks, once they have tried it, put nothing else in their mill, and why the pepper works as well on a dessert as on a steak.
Use it on grilled meat, roast vegetables, eggs, anything off the barbecue. Grind it at the last moment: once the grain is broken the volatile oils start leaving, and a pepper ground yesterday is a different, duller thing.
Buying it in Cambodia
You will find this pepper in our three shops, in Siem Reap, Phnom Penh and Kampot. The 50 g and 100 g woven palm-leaf boxes are the ones travellers take home, light and flat enough for hand luggage. The 200 g and 500 g kraft bags are for people who cook here every day. If you are visiting between February and May, you will see the harvest itself happening on the plantations around Phnom Voar.
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What our customers say
I came in for one tube of black pepper and left with the three colour set. The staff opened each one so I could smell them before choosing. Nothing was rushed.
Sokha C.Siem ReapReview published on Google Livraison le jour même à mon hôtel, emballage soigné, prêt pour l’avion. Le sel fumé est devenu mon cadeau par défaut.
Rithy S.KampotReview collected en boutique
Product details
- Botanical species
- Piper nigrum
- Origin
- Cambodia
- Harvest season
- February to May
- Ingredients
- Organic black Kampot pepper PGI
- Shelf life
- 2 years
- Allergens
- None
Questions
Where can I buy Kampot black pepper in Siem Reap, Phnom Penh or Kampot?
In all three of our shops, and they do not hold the same formats. Siem Reap and Phnom Penh keep the full range of palm leaf boxes and tubes, the ones travellers take. The Kampot shop, closest to the plantations, turns its kraft bags over fastest. Courier delivery covers a perimeter around each shop, and hotel delivery is possible.
How do I know a Kampot pepper is really from Kampot?
By the PGI seal, registered in Cambodia in 2010 and recognised by the European Union in 2016. The point is not that counterfeits use an inferior plant: the same Piper nigrum vines are grown across the Thai border, so what circulates abroad is often the right variety from the wrong place. Every batch we sell carries the seal.
Which format survives hand luggage best?
The 50 g and 100 g palm leaf boxes. They are flat, light, and they take the shock better than glass. The 120 g tube is the next best, it stands up in a bag and stacks in a cupboard afterwards. Avoid the 500 g kraft bag unless you are checking a suitcase.
Are your pepper mills refillable?
Yes, and it is the question we are asked most often at the counter. Unscrew the cap at the top and the body opens. Nothing is glued or sealed. Once the 45 g refill is finished, the 100 g and 500 g kraft bags are far better value than buying a new mill, and the grinder itself lasts for years.