Kampot Black Pepper hails from Cambodia, with origins tracing back to the Kingdom of Angkor in the 13th century. The pepper berries are carefully harvested at full maturity, when they turn a vivid red, and then sun-dried in the Kampot region until they achieve their signature deep black hue.

Renowned as one of the world’s finest and rarest peppers, it offers an aromatic, fruity nose and a clean, slow-building heat. Its complex flavour unfolds on the palate with lingering notes of floral, clove, and eucalyptus, making it a true delicacy for those who savour elevated, sophisticated seasoning.