The history of black pepper and it's fame as "the King of spices" dates to the 4th century BCE. The fame of Cambodian pepper started when the French occupied the country from 1893 to 1953. European traders knew the robust and satisfying flavor of Cambodian pepper from the Kampot region would be highly prized by gourmet chefs across Europe, and they were right.

At the height of it's popularity no restaurant in Paris would serve anything else. Sadly during the dark rule of the Khmer Rouge pepper plantations were destroyed and farmers were forced to leave their land. Only in the past few years have the people of the region begun to grow and market black peppercorns again.

Kampot Pepper is grown naturally following the essential principles of organic agriculture in soil building and conservation, pest management, and heritage-species preservation. Currently Kampot pepper is being considered for a Geographical Indications (GI) certification.

Products that have special or specific qualities that come from the region they are produced are given GI certification. Examples would be Champagne French wine, Roquefort French cheese, Parma Italian ham and Idaho potatoes.

Nutrition - Kampot Black Peppercorns

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