Peppercorn, Kampot Black

Any seasoned cook will tell you the importance of having freshly ground pepper – but experienced chefs will brag all day and night about the importance of black Kampot peppercorn, also known as Cambodian pepper. For centuries now, the rare Kampot peppercorn is favored by Cambodian cooks and spice aficionados all around the world.

Surprisingly enough, pepper has been cultivated since around 2000 BC, but it is unknown when cultivation of the Kampot peppercorn began being cultivated in Cambodia. So, what makes it so special? Kampot peppercorns are cultivated in the southwest province of Kampot, which lies the foothills of the Damrei Mountains. The farming conditions here are absolutely incredible – known for its quartz-rich soil, humid temperature, and perfect elevation. Kampot peppercorn absolutely flourishes in this environment, which yields a pepper that is very aromatic and flavorful.

Kampot peppercorn is simply a luxury item that everyone should have at their dinner table – just like you would finish of every meal with a nice salt – you want a nice pepper. Don’t forget to buy yourself a great pepper mill! Kampot peppercorn is definitely a more rare ingredient, so it is usually saved for finer dishes. Kampot peppercorn can go on basically any meal, meat, soup, stew, etc. But, the surprising thing about Kampot peppercorn is that it even compliments sweet treats such as dark chocolate or vanilla ice cream.

Black pepper and Kampot peppercorns are extremely versatile and can go on just about any dish, as well as being paired with almost every other spice in the books. One of the greatest Cambodian secrets is incredible dipping sauces – you can use Kampot peppercorns (freshly cracked) to make your own sauce including lime juice, fish sauce, and sliced scallions. This condiment pairs wonderfully with any type of seafood, but it pairs the best with grilled shrimp.

Peppercorn, Kampot Black