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Kampot pepper is considered by many to be the champagne of pepper and comes from Cambodia's Kampot province.
Made famous in the fine dining restaurants of early 20th century Paris, Kampot Pepper has a reputation like no other specialty peppercorn. Its cultivation has a long history and was first documented as taking place in the 13th century.
Kampot pepper falls on the mild side, with sweet molasses and cedar notes along the way.