Recognized as one of the best peppers in the world, Kampot's Black Pepper is grown traditionally and organically. Each corn has been selected one by one by hand at La Plantation to offer you the best quality.
From the end of February and during the three-month harvest period, La Plantation is in full effervescence. Our farmers receive the help of daily labor to select and pick the clusters of pepper, one by one. Only mature pepper clusters with corns of a beautiful dark green color are picked. The others are left on the pepper tree and will be harvested during a next passage of the harvest team on this plot.
The harvest of the day is processed the same day. The pepper clusters are threshed, then the corns are selected, washed and blanched. They are laid and sun-dried for 2 to 3 days, depending on the sunshine. This natural drying phase strengthens the peculiar taste and aroma of Kampot Pepper.
The corns are processed and selected by hand by their density and size which, according to the rules of the PGI, must be greater than 4 millimeters. Only the large corns of pepper, of a beautiful dark black color, are sold under the name Kampot Pepper.
Kampot Black Pepper develops strong and delicate aromas. Its intense but sweet taste reveals resinous, eucalyptus and fresh mint notes.
Kampot Black Pepper is the spiciest of the family and the only one that we recommend to use for cooking your hot dishes and soups. Freshly ground, it is perfectly suited for grilled beef or salad.