Kampot pepper green-20g


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Product description

Kampot Pepper is a unique pepper from Cambodia thats origins trace back to the Kingdom of Angkor in the 13th century. Kampot Pepper Green has a mild and refreshing flavour profile with subtle hints of citrus, herbs, and a delicate peppery heat. Harvested before full maturity, these vibrant green peppercorns offer a crisp and zesty taste that adds brightness to any dish. Our peppercorns are fermented in a ratio of 75% peppercorn to 25% salt flower. 

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Flavour Notes:

Kampot green peppercorns are picked when young and still green, so they haven’t had an opportunity reach their peak of peppery punch. Because of this, their flavour and heat level is much milder than black peppercorns. In its young green state, the peppercorns have bright citrus and vegetable notes like a green tomato, chili, and asparagus.

Culinary Notes:

Because they don’t have to be ground and can be eaten without cooking, you can use them to the top with just about anything. Use them to garnish a platter of smoked salmon, or even top a bagel. Mix them into a stew or sauce for a peppery burst of flavor. A couple sprinkled with some roasted veggies and pan-seared salmon would be exquisite! Of course, the go-to preparation is for that famous Au Poivre sauce used to smother a peppery filet mignon steak. That same sauce can be applied to grilled seafood, roasted pork, or even vegetable dishes!

Health Benefits:

Green peppercorns are rich in vitamin C and K, which are powerful antioxidants and can help in lowering the concentration of disease-causing free radicals and reduce the risks associated with free-radical damage.


Made using whole fermented green peppercorn piper nigrum 75% and salt flower 25%.

Country of Origin:


Other Names or Spelling:

Kadode Pepper

Trace Your Pepper:

Because your Kampot Pepper is cultivated by hand there, is a farmer responsible.
Find out who produced your wonderful pepper.
By partnering with FARMLINK we can trace each and every bag of pepper right back to the farm, farmer and batch produced.

To find out which farmer produced your product, refer to the code on the vacuum sealed bag (normally 6 or 7 digits).enter into the following link http://www.farmlink-cambodia.com/traceability

How to use

  • Combine with other spices to marinate chicken, fish, and meat
  • In Indian and Middle East cuisine use it in chicken curries and meat and rice dishes
  • Use to cook soups and barbecue sauces
  • Grind over food as a finishing seasoning
  • Add to a wet or dry brine for curing salmon
  • Use a few peppercorns whole in your dish and remove before serving or grind in a mortar and pestle or pepper grinder to taste

Recipe/product links:

Mexican Beef Bolognese

I absolutely love this Mexican-inspired twist on a classic family-favourite recipe. My Mexican Beef Bolognese…
Read More Mexican Beef Bolognese

The Spice People FAQs

Green Kampot Pepper has a fresher, more vibrant flavour compared to black pepper. It is harvested before the berries fully mature, resulting in a milder and slightly tangy taste profile with hints of citrus and floral notes.

Green Kampot Pepper is used as a seasoning to add brightness and a touch of heat to dishes, including salads, seafood, poultry, vegetables and sauces. It can be used whole, cracked, or ground, depending on the recipe.

Yes, Green Kampot Pepper can be used as a substitute for other types of pepper in recipes. However, its flavour profile is unique, so it may alter the taste of the dish slightly.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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