Taste

The world-awarded taste of our Kampot pepper

The best pepper comes from Kampot province in Cambodia, which is confirmed by its PGI status. What influences the quality and taste of Kampot pepper?

The perfect combination of climate and soil in Cambodia

Exceptional quality confirmed by a protected designation of origin

Color

Whatever it is, it is always the same peppercorn at different stages of ripeness. For example, black pepper is picked as an unripe green peppercorn on a sprig, but red pepper is picked as a peppercorn only when it turns red.

Freshness

Regular pepper travels for a long time without being vacuum packed, it goes rancid and loses its flavor. We vacuum pack Kampot pepper right after harvest on the farm, transport it fresh to the Czech Republic and pack it just before sale. This way, the flavor remains strong, fragrant and authentic.

Control

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

Quality

Only hard, richly colored and aromatic balls from southern Cambodia pass our test. They grow in rich, chemical-free soil and contain piperine, which speeds up metabolism, helps with breathing, pain, acts as an aphrodisiac and is gluten-free.

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.

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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.

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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.

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White

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

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Fresh

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

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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.

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Lyophilized

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

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