GREEN PEPPER harvested when still young on the vine and collected from September to February. Kampot green pepper aromas literally explode on the palate with a very mild pepperiness. This fresh pepper can be consumed fresh, pickled or conserved in brine. It accommodates perfectly a grilled squid dish.

BLACK PEPPER Kampot black pepper delivers a strong and delicate aroma. Its taste, which can range from intensely spicy to mildly sweet, reveals hints of flower, eucalyptus and mint. This black pepper suits all kind of dishes and distinguishes itself in particular with grilled fish.

RED PEPPER this disconcerting pepper allows for the wildest combinations, from wild meat seasoning to vanilla desserts. Harvested when the berry is fully mature on the vine, Kampot red pepper delivers a powerful and fruity aroma. Its taste combines the spicy, mature flavor of black pepper with a sugary sweetness.

WHITE PEPPER Kampot red and white peppers are extremely rare due to the difficulty in harvesting fully mature pepper. Only a few hundreds of kilos are produced each year. Obtained by soaking the red berries in water for a few days, Kampot white pepper develops an intense bouquet and delicate aroma. Its strong spicy taste carries notes of fresh grass and lime.