.Types..of..peppers

Black

A classic with a surprise. A distinctive flavor with notes of citrus and camphor. Goes well with dark meat, pasta or even eggs for breakfast.

Red

A ripe, sweeter pepper with a fruity aroma. It perfectly complements vegetables, fish, seafood, sweet dishes and drinks. A little gem for every kitchen.

Dark red

An explosion of fruity flavor and subtle heat. An extra rare, dark red version of red pepper for those who want something special and strong.

White

Heart of red pepper. Delicate, creamy aroma, but still pleasantly hot character. Great in sauces, soups and with meat, to highlight the taste.

Fresh

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

Fermented

Green pepper softened by fermentation in a salt flower. A softer, more elegant flavor that blooms on the tongue. Perfect with cheeses, meats or just by itself.

Lyophilized

Freeze-dried green pepper that retains its freshness. Juicy, aromatic, ready to come to life in food and sauces at any time.

Why is Kampot pepper so exceptional

1.

Pepper plants grow in the heart of Kampot, where there is a specific microclimate and our farmers work from dawn to dusk.

2.

Thanks to them, every peppercorn is lovingly cared for, harvested and prepared for its journey to Europe.

3.

In the video, Kung Sarith and Tov Bora tell you what their farm, pepper, and our joint help mean to them.

Did you know that not all pepper is created equal?

Genuine Kampot pepper

100% natural and chemical-free
immediately after harvest on your plate in the Czech Republic
The peppercorns are big, hard and juicy.
brings out the best flavors from food
each type of pepper has its own unique flavor

Basic pepper

pink pepper is not true pepper
different sizes and shapes of peppercorns
pungent aroma without additional flavor
poor quality, overdried and hollow peppercorns
ground pepper contains the worst beads