Taste

The internationally acclaimed taste of our Kampot pepper

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

The perfect combination of climate and soil in Cambodia

Exceptional quality confirmed by the protected designation of origin

Color

No matter what it is, it’s always the same peppercorn at different stages of maturity. For example, black pepper is harvested as an unripe green one from the branch, but the right one is picked only when the peppercorn is fully ripe.

Freshness

Regular pepper travels for a long time without vacuum packing, expands, and loses its flavor. We vacuum pack Kampot pepper immediately after harvest on the farm, transport it fresh to the Czech Republic, and package it just before sale. This way, the flavor remains strong, aromatic, and authentic.

Inspection

Every peppercorn undergoes manual sorting and two rounds of inspection – first by traditional farmers and then by a state-of-the-art Czech machine. We adhere to the strict rules of the Book of Specifications. Thanks to this, you receive pepper with 100% purity.

Quality

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

Types of peppers

Black

A classic with a twist. A pronounced flavor with hints of citrus and camphor. It goes well with dark meat, pasta, or even with eggs for breakfast.

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Red

Ripe, sweeter pepper with a fruity aroma. It exquisitely enhances vegetables, fish, seafood, sweet dishes, and drinks. A little gem for every kitchen.

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Dark Red

An explosion of fruity flavor and a gentle 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 delicate, creamy aroma, yet still pleasantly spicy. Great in sauces, soups, and with meat to enhance the flavor.

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Fresh

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

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Fermented

Green pepper softened by fermentation in a briny bloom. A milder, elegant flavor that blossoms on the tongue. Perfect with cheeses, meat, or simply on its own.

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Freeze-dried

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

More about freeze-dried pepper