Taste

The world-awarded taste of our Kampot pepper

The best pepper comes from the Kampot province in Cambodia, as confirmed by the PGI status. What affects the quality and taste of Kampot pepper?

The perfect combination of climate and soil in Cambodia

Exceptional quality confirmed by protected designation of origin

Color

Whatever it is, it's always the same peppercorn in different stages of ripeness. For example, black pepper is harvested as unripe green on the branch, but red is harvested as a berry only when it turns red.

Freshness

Common pepper travels a long time without vacuuming, it weathers and loses flavor. We vacuum Kampot pepper right after harvest on the farm, bring it fresh to the Czech Republic, and pack it just before sale. The taste thus remains strong, fragrant, and authentic.

Control

Each peppercorn undergoes manual sorting and two rounds of control - traditionally by farmers and then by a top Czech machine. We adhere to strict rules of the Book of Specifications. Thanks to this, you get pepper with almost 100% purity.

Quality

Only hard, richly colored, and aromatic peppercorns from southern Cambodia meet our standards. They grow in rich soil without chemicals and contain piperine, which speeds up metabolism, aids breathing, relieves pain, acts as an aphrodisiac, and is gluten-free.

Types of peppers

Black

A classic with a surprise. Distinctive flavor with notes of citrus and camphor. Suitable for dark meat, pasta, or even on eggs for breakfast.

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Red

Ripe, sweeter pepper with fruity aroma. Perfectly complements vegetables, fish, seafood, sweet dishes, and drinks. A small gem for every kitchen.

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Dark Red

An explosion of fruity taste and mild spiciness. An extra rare, dark red version of red pepper for those who want something exceptional and strong.

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White

The heart of red pepper. A gentle, creamy aroma, yet still pleasantly spicy character. Great for sauces, soups, and meats, to enhance the flavor.

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Fresh

Green pepper with an intense taste and notes of citrus, needles, and flowers. Great for cooking and experiments – juicy, fragrant, lively.

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Fermented

Green pepper softened by fermentation in salt flower. A gentler, elegant taste that blossoms on the tongue. Perfect for cheeses, meats, or just on its own.

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Lyophilized

Freeze-dried green pepper that has retained its freshness. Juicy, aromatic, ready to come alive in dishes and sauces at any time.

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