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A gift with Kampot pepper – you might wonder, what’s so special about a pair gift? Why should you give your boyfriend or maybe your lover a spicy joy under the Christmas tree? Below, we have listed 5 reasons inspired by our customers themselves. 1. Engraving into a box of love Every day we are surprised by several dozen engraved texts that you lovingly have engraved into our box for free. From these texts alone, we infer that you really care about the other person and want to enjoy beautiful moments with them in the kitchen. There are no limits to inspiration; we particularly like these engravings: "Love passes through the stomach." "Our love has balls!" "You are the spice of my life." "For spicy moments." "Dear Peter, may the pepper rise up to you!" "For the Masterchef of my life." 2. Men cook more Many reviews from you say that thanks to us, men clean and cook more – that is why Kampot pepper is the ideal gift for men, a partner, lover, husband, basically for any man who perhaps never had a reason to cook before. Kampot pepper brings joy, playfulness, and a new taste to cooking that men enjoy! 3. Pepper aphrodisiac for both Did you know that really good pepper contains lots of vitamins and health-beneficial substances, including increasing physical desire? In the Middle Ages, it was banned for this reason, but today you can enjoy it fully and spice up romantic moments together! Still looking for a romantic Christmas gift? 4. Positive psychology – a gift that helps "I like that I’m helping, Anička will be happy," we once heard. Giving a gift with a charitable purpose or a fair gift with a social impact elevates you in your partner’s eyes – you show that besides having good taste, you have a heart in the right place and care not only about them but also about the world around you. And such a gift warms the most! 5. Spend more time together "And yet such a silly thing!" wrote one customer today in an enthusiastic Facebook review. But it’s true, even thanks to pepper you can spend much more time together cooking, which will become a new beautiful experience – especially nowadays when we spend more time at home with our partner due to constant restrictions. Try enjoying time in the kitchen thanks to pepper, but also give for Christmas our gift sets with sensual chocolate to nibble like we do with wine, or prepare romantic breakfast porridges in bed every morning with our pepper nut butters, or throw a proper home party with pepper gin!

The most important spice in the world. This is how the small peppercorns can be simply described, which together with salt form the foundation of world gastronomy. Their taste is sharp, woody, and sometimes surprisingly bold, which enhances the flavor of the dishes to which they are added. The colors of pepper come from a single plant depending on the ripening time, and their proper combination with dishes is somewhat of an alchemical mystery that we will now try to unravel. Piper Nigrum, or black pepper vine, is the name of the plant whose fruits are commonly called peppercorns. This plant has a variety of subspecies that produce fruits with different flavor profiles. Moreover, different cultivation and processing methods affect its quality. It is divided into  black, white, and red pepper. Black Pepper The most widespread form of pepper spice is obtained by harvesting still unripe green or slightly yellowing peppercorns, which are then sun-dried. This gives them a characteristic ashy brown shade and a wrinkled texture. Kampot pepper is distinguished by its large and dark black grains—the darker, the better quality! If your pepper looks dull, it is a sign that it is old and flavorless. This pepper is pungent and very aromatic. Red Pepper The red color of red pepper is not a sign of spiciness but of delicacy. These are pepper fruits harvested at full ripeness. Its taste is characterized by softness and fruity tones, making it suitable not only for savory dishes but also for desserts. It pairs wonderfully, for example, with chocolate. Occasionally, you might find it in some drinks, to which it is also popularly added; unfortunately, it is often confused with the pink peppercorn from Brazil in South America. White Pepper The last representative of traditional peppers is white pepper, with a perfectly smooth structure lacking that wrinkled texture. This is due to the way it is obtained: after ripening, the red outer skin is soaked and then removed. Thanks to this, white pepper boasts a flavor that lacks the aggressive pungency but instead features floral tones with a slight hint of fermentation. White pepper is an ideal choice for milder light meats and, together with red pepper, perfectly complements fish and seafood. However, we use it for anything because it perfectly enhances the flavor of a dish without overpowering it. What exactly is green freeze-dried pepper? Green freeze-dried Kampot pepper with salt was developed by us as the first in the world on our Czech machines – simply put, we took fresh green pepper directly on the stem and without further drying, vacuum-packed it into a salt brine. This way, it was safely transported to us in the Czech Republic, where we freeze-dried it in Czech freeze-dryers – the taste remains the same as fresh pepper but is less intense and can be eaten just like that – by the little balls!

The issue of sustainability and ecology resonates more and more strongly in our society. You certainly know that we are not indifferent to environmental protection either. On the contrary, we try to support it as much as possible, if only because without a quality environment, there wouldn't be quality Kampot pepper! Packaging is a big topic for us Similar to many other companies, we also try to reduce the use of non-recyclable plastics, which nature can only handle with great difficulty. That is why we designed packaging that is produced here in the Czech Republic, made from domestic materials, and whose recycling is as simple as possible. Our pepper is packed into resealable so-called doypack bags, which are made from a combination of three layers of special materials. Thanks to them, maximum freshness and protection of the pepper is guaranteed. The bag can be easily recycled, thus saving the environment. Czech master glassmakers produce unique test tubes for us, which are a combination of high-quality Czech glass and custom cork that prevents any oxidation of the pepper by being perfectly airtight. Such packaging not only offers maximum protection of the pepper's quality, but the colorful peppercorns behind the clear material bring a unique design element into every kitchen. Especially when the test tubes are combined with our unique solid wood stand. Almost everything you buy from us can be upcycled In the name of the most effective sustainability possible, our responsible customer first buys pepper in these glass test tubes. And once you have used all the pepper, which will happen sooner than you expect thanks to the unique taste of Kampot pepper, you can refill the test tubes with the contents of purchased ecological bags. This creates a never-ending sustainable loop, thanks to which you can enjoy our pepper of unprecedented quality without unnecessarily burdening the planet. Tip for the end: Our gift boxes, made here in the Czech Republic from poplar wood, are simply designed so that the inner inserts can be removed. This creates a beautiful storage box that you can use in the kitchen for almost anything!

Vegetarian dishes need to be seasoned differently than meat-eaters are used to. You definitely can't go wrong with quality pepper, quite the opposite! It opens the door to tasty meatless dishes that will eventually make your mouth water as well. Here you can read our tips and reasons why our Kampot pepper should be the perfect gift for a vegetarian. Do you know why they don't eat meat? A person can become a vegetarian for health or dietary reasons, or simply because they care about others – including animals. So if you are looking for a gift for your vegetarian sister, with Kampot pepper you will hit both options. Our pepper is – as one of the few on the market – exclusively gluten-free and sold at 100% purity, achieved by handpicking and sorting with tweezers in Cambodia and special final sorting on the SORTEX machine here in the Czech Republic. Thanks to this, our pepper is also sought after as a gift for people with health disadvantages – it contains truly nothing more than 100% quality pepper – which is a rarity today! A gift without meat – a gift with meaning  It may sound funny, but choosing a gift for a vegetarian doesn’t have to be easy not only because of meatless options but simply because most people with a meat-free diet are socially very conscious and care about all the products they consume. If you give a vegetarian a gift that has such a strong social impact, like Kampot pepper from .pepper..field, you will score points! We buy our pepper  exclusively from the smallest farming families at fair prices and pay them 100% of the amount upfront. We take care not only of their families but also ensure that here in the Czech Republic the pepper is packed in quality, ideally Czech materials that can be sustainably reused – all gifts are then hand-packed. Give your vegetarian girlfriend something that will impress her! True red pepper – an icon for vegetarians True red Kampot pepper is a very rare pepper that perfectly complements the flavor of vegetarian and vegan meals – which are often not easy to season. Veganism is becoming more widespread every year in the Czech Republic, so this represents a big revolution even in gifts for vegans – red pepper perfectly matches anything of plant origin because it is beautifully aromatic, fragrant, sweet, and fruity. This Christmas, your son who is vegan will be surprised by the most beautiful fragrant gift that comes from the heart! TIP! Also try our  100% vegan nut butters with red Kampot pepper!

Not all that glitters is gold, so goes the popular proverb, which also applies to peppercorns. At first glance, this shriveled spice may not seem to hide many secrets. However, few know that in earlier times it was a matter of prestige and even the pharaohs themselves enjoyed it. Although today pepper is considered one of the most widespread and commonly used spices in the world, commonly dominating European, Asian, and American cuisines, many of its secrets remain hidden even from chefs. Pepper, for which one might even kill Today, the term "black gold" probably brings oil to mind. However, before the start of its mass extraction, this term referred precisely to pepper, as it contained similarly great wealth. The history of the relationship between humans and black pepper in Asia spans thousands of years. It might seem that pepper arrived on European tables much later, thanks to maritime discoveries made during the 15th century, but traces of pepper found in the nostrils of Pharaoh Ramesses II and notes about pepper in Roman historians' writings suggest that pepper was known on the old continent much earlier. Famous sailors and fearless Italian spice traders merely rediscovered pepper and built their powerful empire centered in Venice on the profits gained from trading it. Newly found trade routes gradually helped reduce the price of this commodity. Until then, crushed peppercorns on dishes represented a luxury that emphasized the host's prestige. However, from the 16th and 17th centuries, pepper ceased to be exceptional and slowly began to appear outside royal palaces and grand castles. Not all pepper is the same – but in ancient times they didn’t really distinguish much Interestingly, pepper also played a role in the discovery of America. Not only did Christopher Columbus believe that, thanks to one of the most important expeditions in human history, he had discovered a new route to India, but when he found a strange red fruit, he simply named it after pepper because of its spicy properties. And as we know, the same term for pepper and hot peppers is still used in some languages today. After all, cayenne pepper has little in common with black pepper since it is actually a crushed variety of chili pepper. From the southern part of India, where the tradition of cultivating pepper originated, it gradually spread to other tropical regions of the world, such as Cambodia, Vietnam, Indonesia, and even crossed the ocean to distant Brazil. Today, pepper accounts for about 20% of the total spice trade, with Vietnam becoming the leading producer. It produces up to one-third of the world's cultivated pepper, exporting most of this production to other countries. The reason is simple: Vietnamese cuisine uses pepper only minimally. Which nation consumes the most pepper annually? A significant portion of Vietnamese production goes to the United States, which, on the other hand, is among the world's largest consumers of pepper. Each year, pepper worth over 650 million dollars, nearly 15 billion crowns, is exported to this country. However, the biggest lovers of the sharp peppery taste are considered to be the inhabitants of Tunisia. They actually have the highest per capita consumption of pepper, specifically over 100 grams per year. The greatest secret of pepper, however, remains its taste, which must be literally experienced on your own taste buds. For example, the one from Kampot defies all the experiences you have had so far with regular pepper and its flavors. Don't believe it? Taste it.

Human culture has given rise to a number of incredible products that stand out for their uniqueness and long-standing tradition. To make it easy to distinguish these products from similar but less quality ones, they are awarded a geographical indication trademark. This trademark also protects the uniqueness of the pepper grown in the Kampot region, which is unrivaled in the world. The trademark works the same way as Champagne in France Thanks to the so-called protected geographical indication, buyers are assured that they hold a product in their hands that will surprise them with its exceptional character, which is largely determined by the geographical area where it was produced. To better understand how this method of product protection works, let's use one of the most famous examples that is protected by a geographical indication. It is Champagne wine, a drink that must not be missing at any significant event. You don't have to be a wine expert to know that Champagne comes from the French province of Champagne-Ardenne. The fertile slopes here are ideal for growing delicate sparkling wine with a specific taste. However, sparkling wines are also grown in other parts of France and even in other parts of the world. Therefore, it was necessary to clearly distinguish for consumers which wine should be labeled as the true Champagne and which is just its distant relative. Olomouc curd cheeses, French wine, and Kampot pepper have a lot in common Besides, on our journey to exceptional products from specific locations, we don't have to go far at all. We have 23 of them right here in the Czech Republic. If you have ever tasted the traditional Wallachian frgál, explored what is hidden between the crispy layers of Hořice wafers, or wrinkled your nose at Olomouc curd cheeses, then you have most likely had the honor of encountering a purely Czech product with a protected geographical indication. Just like the sparkling treasure from France or the matured delicacy from Olomouc, peppercorns grown in the Cambodian Kampot region are also uniquely protected by this trademark worldwide. The location in the south of the country offers exceptional conditions for growing pepper in the form of fertile soil combined with the humid climate coming from the sea and the shadows cast by the peaks of the Bokor Mountains. A national treasure needs to be cared for It is precisely this place that influences the specific taste of the local peppercorn fruits. However, this is not the only difference that distinguishes Kampot pepper from others. A big role in the uniqueness of this spice is also played by the way it is grown, which in the families of local farmers has been passed down from generation to generation for hundreds of years. No mechanization, no pesticides, and only natural fertilizers. Everything here is in maximum harmony with nature and the refined taste of this pepper. And that is exactly the reason why this pepper was granted a  geographical trademark. Thanks to it, no other product can claim to be this specific pepper. No counterfeit that does not come from the picturesque Kampot, does not contain residues of chemical fertilizers and sprays, and whose taste is only a bland imitation of the real original, can deprive you of the unique experience of Kampot pepper. However, the trademark of this pepper also protects the farmers who grew it. It is proof of their diligence and daily determination to fulfill their dreams through sweat and calluses on their hands.

Champagne among peppers, which has nothing in common with the white pepper you know. We still remember how the best Czech chefs reacted to it: "Don’t bring me white pepper here, it always smells bad." And in the end, most of them tried white pepper and now use it most gladly. Why? Because true white pepper perfectly and gently underlines every dish without being overly aromatic. What is the difference between white pepper from the store and our white pepper Classic white peppers in stores are peeled from unripe black pepper and tend to become musty, which is why no one likes them. True white pepper, however, is peeled from ripe red pepper and thanks to that acquires qualities sought after by the best world chefs – it gently opens the taste buds and multiplies the flavors in the dish! The stripes on white Kampot pepper also indicate that each peppercorn is peeled by hand, not by machine, preserving the maximum of its nutrients and flavors. Creamy white balls are the opposite of aromatic red pepper – a delicate creamy scent with tones of cedarwood and citrus subtly sneaks into the food. At first, you don’t taste anything, but then all the flavors play to the maximum in your mouth and even the simplest dish becomes a gourmet experience. How is true white pepper obtained? It is the core of true red pepper, obtained by soaking it in water and peeling off the skin. How to use it in the kitchen White Kampot pepper is a king that suits everything. It enchanted us most when grilling dark meats, it is fantastic ground on cheeses and raw dishes, it also pairs well with wine and tapas. It excellently complements vegetable soups, gnocchi, pestos, anything with potatoes, pasta, homemade bread, Asian cuisine or spreads. In Czech cuisine, it gave a new dimension to traditional light sauces such as svíčková. Your bag or tube always contains fresh Kampot pepper, hand-packed no later than a month before sale under our control. This is our huge difference compared to the competition, which you – our customers – will recognize best by the taste of the pepper. Freshness is especially important for white pepper so that it does not become musty.

Pepper – the simplest seasoning in the kitchen, but along with salt, the most important. We have found a few spicy facts for you that you might not have known. 1. In the Middle Ages, pepper was extremely rare and even served as currency. 2. Did you know that all the colors of true pepper actually come from one single berry, which is simply harvested at different stages of ripeness? The only true pepper comes from the pepper plant. From it, pepper berries of black, red, and white pepper are gradually harvested and dried at different times. 3. The pepper plant looks like our hop. It is a climbing plant that can reach up to 15 meters in height, can live up to 60 years, and bears fruit after three years. 4. Beware of fake peppers! Pink pepper, commonly available in spice mixes, is indeed nicely colored but grows on the branches of the Brazilian pepper tree, so it is just a poor relative of true pepper. The same goes for cayenne pepper, whose name arose from a mistranslation; it is actually ground chili peppers. 5. Did you know that each color of pepper can noticeably change the taste of your dish and that quality pepper should not be used in more than one color per dish? Each has its specific properties and flavor. 6. Do you guess what happens when you pour pepper into water? When you put the berries into a glass of water, they should sink to the bottom after a few minutes because they are full, heavy, and thus of good quality. Otherwise, the berries are hollow and of poor quality. 7. Did you know that quality pepper is a natural aphrodisiac? Thanks to its blood-circulating effects, it was added along with cinnamon and ginger to support male potency and ignite the right passion. 8. Our ancestors enjoyed pepper already 2,000 years before our era. Its popularity quickly grew, and by the 10th century, pepper was basically the most popular spice. For a long time, it was considered one of the most luxurious goods. Today, almost everyone can afford pepper, but there are many rare types, including Kampot pepper, which are sought-after rarities at a higher price. 9. The largest global producers of pepper are Vietnam, Indonesia, and India. However, here the rule applies that quantity does not mean quality. Peppers contain pesticides, their journey through commodity exchanges is very long, they spend many months on ships, so they often reach our supermarkets already stale and old. This mainly affects the final taste. 10. Quality pepper also brings many health benefits. It is an excellent source of vitamins A, C, E, and K. It also contains calcium, iron, fiber, and manganese. Moreover, it contains components that act anti-inflammatory and antioxidant.

"We would like to taste the fresh green pepper just as you eat it in Cambodia, " we often heard from customers. So we got excited about this idea until a complete world unique – freeze-dried fresh green Kampot pepper. In short, our farmers picked fresh green berries, which we vacuum-packed together with salt and sent to us in the Czech Republic. Here we subsequently rented a freeze dryer from the Czech company LYOTRADE, and the spicy treasure was born! However, the freeze-drying process takes a very long time, so its supply is very limited. Why is freeze-dried pepper so good? The special freeze-drying process serves to preserve the maximum quality, freshness, and flavor accents of genuine fresh Kampot pepper – from Cambodia all the way to your plate! This pepper, like our other peppers, is a 100% organic fair trade product, lovingly harvested, which we personally developed as the first in the world. Thanks to freeze-drying, the incredible intensity of fresh Kampot pepper is softened, and when consumed, you feel a delicate peppery taste that reminds you of freshly picked berries on the Cambodian coast, but with a much milder intensity. You often ask us how to use it in the kitchen Its playfulness in combinations with various dishes is almost endless! When combined with liquid or oil, the ball reabsorbs moisture and tastes like fresh – it goes perfectly with steaks and any meats, for preparing sauces, in pasta, on meats, or crushed for grilling. It also pleases vegetarians in salads with herbs, in risottos (e.g., asparagus), or you can eat it just like that! It does not belong in a grinder; it is used whole in the kitchen or crushed with a mortar. How long does freeze-dried pepper last? This fresh pepper is sealed in a doypack bag and will last you at least three months without refrigeration. If you plan to keep it longer, we recommend storing it in the fridge. Salt acts as a natural preservative, so you don't have to worry about its quality weakening. The main thing is to understand how freeze-dried Kampot pepper works in the kitchen and that it is fresh pepper, not a dried variant. In practice, this means learning to use its whole balls, or at most their coarsely crushed form, which is ideally incorporated during cooking to absorb liquids inside. Tip for simple tapas: surprise visit at home? If you have quality bread and olive oil, we recommend putting crushed freeze-dried pepper into a small dish with olive oil and dipping the bread in it. In our .pepper..family, this simple tapas inspired by Italy is a great success!

Do you remember the last time you terribly confused someone? That's exactly what will happen to you with our black pepper. If you expect it to be most similar to the pepper you buy in the supermarket, we recommend pouring out our and any other bag of whole black pepper onto a white plate and visually comparing the peppercorns at first glance. Pepper with a capital P A huge, hard, full, dense, juicy, dark black ball on one plate. A small, shriveled, dull, very light, empty, and possibly even broken ball on the second plate. Black pepper is the most well-known form of the fruits of the Piper nigrum plant. Our farmers handpick it at the beginning of the season as unripe green berries. The harvesting process of this pepper is the simplest among the three basic Kampot peppers – it is picked along entire stems, not just the berries, as is the case with red pepper. Thanks to natural fermentation and drying in the sun, the berries turn black and develop their full flavor. The dark black berries are soaked with intense scents of eucalyptus, thyme, mint, and the camphor typical for Cambodia with tones of sweet pears. When ground, the berries also gain a fresh hint of citrus, which is why Italians love it on their pasta. What to create with black pepper in the kitchen so it’s not boring It definitely won’t be. On the contrary, its complex full pepper flavor makes it a bestseller that you can use almost on anything without having to think long about pairing it with food. Fry, grill, stew, preferably with meat! Black Kampot pepper likes these heat treatments and shines even more. It suits steaks, red meats, classic sauces, soups, but above all any pasta. Without our pepper, most Italian restaurants can’t start their day! In Czech cuisine, it is the most popular of all peppers – it highlights the taste of classic svíčková (marinated beef) as well as strong goulash.

Red pepper is Cambodia's sweet flagship – only a few countries in the world can grow it. Why? The harvesting process is extremely demanding and the climatic conditions for the grain's ripening must be perfect – this combination is provided only by the Kampot region in Cambodia, which is renowned for its true red pepper. On one farm, you can produce maybe only a cup of red pepper per day It is therefore extremely rare. Red Kampot pepper is harvested at full ripeness of the berry, which is usually at the end of the season in April/May, when the berry ripens in the sun for several months before it is completely red and full of juicy fructose. Unlike black pepper, it is not harvested along the entire stem, but farmers carefully monitor when some of the berries on the stem ripen to their orange-red color and at that moment they pick – this one single berry. Thanks to its long ripening, this pepper is moister and juicier than all the others, but at the same time it is the most susceptible to cultivation. It also attracts small birds with its color, which gladly peck at it, so every protected berry is very precious. After harvesting, red pepper is boiled in hot water, then soaked in cold water and dried in the shade. The cherry-red berries are incredibly sweet and fruity; the first flavors you notice are forest fruits, apples, rose, cherry, and rosehip. At first, it doesn't burn, but after one minute this spiciest of peppers unfolds and literally creates a pepper explosion in your mouth. It is said to be the most aromatic pepper in the world. Only from true red pepper can genuine white pepper be obtained It is its kernel that is obtained by soaking red pepper in water and peeling off the skin. Common white peppers in stores are incorrectly obtained by peeling black pepper, which is unripe and becomes musty after peeling. Beware of fake peppers Pink pepper, commonly available in spice blends, is nicely colored but grows on the branches of Brazilian pepper tree, so it is just a poor relative of true pepper. The same goes for cayenne pepper, whose name arose from a mistranslation; it is actually ground chili peppers. The red pepper you have known so far is therefore not true red pepper at all and has completely different flavor properties. Read more about these fake peppers in our article. But what to expect from red pepper in the kitchen This pepper is the flavor opposite of black pepper. Do not put it on meat – it pairs only with fish or seafood; on the contrary, as the king of cold cuisine, you will love it in combination with vegan and vegetarian dishes, salads, vegetables, eggs, vegetable soups, risotto, sweet desserts, and cocktails. In Czech cuisine, it is a popular spice for Christmas baking – incidentally, the Czech word for gingerbread (perník) is originally derived from pepper, which used to be an integral part of it!

Come with us to Cambodia, where our story was born, giving you the opportunity to taste the unique Kampot pepper, but also helping local farming families for whom pepper plants have been the main source of livelihood for generations. You can read about what this journey looks like in a new article on Forbes.

We invited the famous Italian chef Matteo De Carli to a barbecue – we were interested in how the best actually grill. The result surprised us! Simple combinations, a few quality ingredients, and it was ready in minutes. What did we learn from him? Don’t wait and surprise your guests before the grilling  Before we even heated the grill, Matteo made a five-minute salmon carpaccio with lemon, herbs, and  red Kampot pepper – this completely blew us away and satisfied the first hungry guests for a while. A few quality ingredients are enough  Matteo then began placing an unusual combination on the grill – octopus, juicy chicken steak, large pieces of potatoes, vegetables, and garlic – all seasoned only with quality salt and Kampot pepper. Homemade sauce  Forget store-bought sauces and prepare your own in advance – for example from  freeze-dried Kampot pepper – it’s so great that the ladies even tried it with watermelon; it basically goes with everything for dipping! Matteo reduced it with plum brandy, and the resulting taste was more than surprising. Freshness Meat alone is not enough! Make a fresh salad with strawberries as a base, then place veggie and meat options on top according to the guests’ preferences. Because when you grill simply and with fresh ingredients, you only need one thing – the final flavor, which is the figurative golden dot – for example freshly ground pepper on anything you put on the grill. Combination of flavors  Sweet, salty, sour, bitter – combine flavors, don’t separate them! That’s why a vegetable salad with sweet fruit on top works so well, that’s why guests rave about ice cream unexpectedly sprinkled with  fresh red pepper  – any extra flavor in food elevates it to the next level – don’t be afraid to experiment and you’ll be the chef of all barbecues! Buon Appetito!

Our 7-day mission in Cambodia has been successfully completed. On the day of our departure, an article about us appeared in the Khmer Times – the most popular English-language newspaper in Cambodia, and the Ministry of Foreign Affairs also wrote about our work. On Valentine's Day, we ceremoniously handed over Czech machines from Zlín to representatives of the Kampot Pepper Association and the Embassy of the Czech Republic in Phnom Penh to farmers as part of our development project with the Czech Development Agency.Article about Czech aid in Khmer Times Article about Czech-Cambodian cooperation with the Czech Development Agency

Everyone knows pepper, we commonly use it in the kitchen, but have you ever thought that not all pepper is the same? Pepper, like any other ingredient, can have several varieties or qualities. Our Kampot is considered the best in the world, used by chefs from all over the globe who swear by it. David and Klára, our founders, talked much more about it when they were guests on Patricie Strouhalová's interview on Radiožurnál.