Pepper grown in Kampot is protected by a geographical appellation (like Champagne or Jamón Iberico), and has been regarded as the finest pepper in the world.

Legendary French Chef, Olivier Roellinger, enthusiastically describes the pepper as ‘delicate and intense with notes full of freshness (mint and eucalyptus) and exceptional length in the mouth, making it perfect with fish.’

We are proud to offer black, red, white, and a mixed ‘bei’ offering to tailor your culinary requirements.



Kampot Province lies at the base of the Elephant Mountains in Cambodia. Pepper has grown here for hundreds of years, with a reputation stretching back to the thirteenth century writings of Chinese explorer, Zhou Daguan.

This pepper was considered the World’s best, and over 8,000 tonnes were produced annually at the height of the French Indochinese era. However, only 11 farms were re-established after the destructive Khmer-rouge era, and only now is its fame being restored.

We are working hand in hand with Cambodian farmers, using heirloom techniques to provide you with the best, cleanest and fairest pepper from the Phnom Voar region of Kampot.


Cambodia’s Khmer people originate from the mon-Khmer ethno-linguistic group. The country has a rich history, with the peoples of the Angkorian kingdom becoming globally revered as early as the C15th.

In recent times, Cambodia’s history has sadly been dominated by the impact of the Khmer Rouge, a politically extreme group who ruthlessly ruled the country via an ultra-Maoist philosophy, killing as many as two million people between 1975 and 1979.

Today, Cambodia is enjoying a cultural and commercial resurgence supported by tourism and international aid. Localised commercial industries are now emerging. Our partner, Sothy and her colleagues are acting to promote Cambodia’s Kampot pepper as a premium product for you to enjoy, generating much-needed foreign revenue for this ancient, yet developing, country.


Each of our pepper varieties pepper have a different flavour profile. However, they all share a common robustness and complexity, found rarely in such spices.

The black is a strident and lingering pepper, famed in Parisian culinary circles for its application to seafood.

The red pepper is a rare variety, and presents a more herbal and nuanced flavour. This pepper is excellent for adding a lift to food in a similar manner to mild chillies. Chef Roellinger even suggests pairing red pepper with desserts, pointing to a caramel or honey aroma.

The white pepper has a holistic, complete flavour, with a natural affinity to sauces and braises. A natural complement to white meat, it adds great depth to any meal.