Kampot pepper has a balanced, lingering heat with fresh notes of citrus, pine, and tea tree. Because its essential oils are highly volatile, it is best added at the end of cooking or freshly ground directly onto the plate.

Savoury dishes and sauces: An exceptional addition to high-quality beef steak, game dishes, fresh fish — especially tuna or salmon — as well as creamy butter and cream-based sauces.

Desserts and drinks: Surprisingly well suited to fresh strawberries, mango, dark chocolate, homemade butter biscuits, and creative summer cocktails.

Tip: Avoid cooking Kampot pepper for long periods over high heat. Grind or crush it in a mortar shortly before serving to preserve as much of its essential oils and distinctive aroma as possible.

“When I first tasted authentic Kampot pepper, I realised just how accustomed we have become to the rather flat flavour of ordinary pepper. Kampot pepper has incredible elegance — it is not simply about heat, but about an entire palette of aromas. At Pavāru māja, we use it in many different ways, but it reveals its character best when freshly ground over a hot dish just before serving. It gives meat, fish, and vegetables a unique sense of completeness that would be difficult to achieve with any other spice.” — Ēriks Dreibants, Chef

Our pepper comes from Kampot Province in southern Cambodia, where a unique microclimate between the mountains and the sea, together with suitable soil conditions, creates an exceptional environment for pepper cultivation. Kampot pepper was the first Cambodian product to receive Protected Geographical Indication (PGI) status in the European Union — similar to other world-famous products whose name and quality are closely linked to their place of origin. Local farmers grow and tend the pepper plants by hand, following centuries-old traditional methods and using natural fertilisers. The peppercorns are carefully harvested and sun-dried to preserve their exceptional quality and characteristic aroma.