Kampot Black Pepper

Key Benefits of Black Pepper

• Full-bodied aromas and unrivaled fruity nuances
• IGP Quality and Certified Organic Agriculture
• Freshly ground releasing piperine and essential oils
• Stimulates digestion and circulatory tone on a daily basis
• Recyclable glass, refillable and reduced plastic impact
• Exotic accents for savory and sweet dishes

Grown between the sea and the mountains in southwest Cambodia, our Kampot black pepper combines a unique microclimate: salt breezes, tropical rains, and quartz-rich soils. The result: a black pepper with an ebony color, delivering a silky heat from the first grind, balanced by hints of dried fruit and menthol. A pinch is enough to enhance a grilled duck breast, a vegetable curry, or a simple egg casserole; the seasoning becomes a journey without masking the freshness of the ingredients.

Harvested at peak ripeness, the red berries are quickly scalded and then sun-dried for three days before being sorted grain by grain. This artisanal process preserves piperine and essential oils; you get a complex taste profile that reduces the use of salt while amplifying the perception of flavors. Added at the beginning of cooking, it flavors a broth or stew; freshly ground during presentation, it releases volatile aromas that instantly awaken a creamy sauce, a cream cheese or even a chocolate dessert.

The 45g glass mill, equipped with an adjustable ceramic head, protects the beans from oxidation while providing a precise grind, fine or crushed depending on inspiration.

How to use Kampot Black Pepper

1. Adjust the grinding fineness on the ceramic head.
2. Grind directly onto dishes just before serving.
3. For a marinade, crush ½ tsp and let it infuse for 30 min.
4. Keep the mill closed, dry and away from light.

Explore all our exceptional spices

Composition (INCI) & Origin

Piper Nigrum Seed, whole grains from the Protected Geographical Indication Kampot (Cambodia).

Spice up your dishes now!