Black Kampot Pepper has a unique flavour that sets it apart from other pepper varieties. Its intense, fiery flavour is complemented by fresh notes of chocolate, mint and eucalyptus. This black pepper speciality thrives on the pepper plantations of the southern province of Kampot. Pepper production in this region has a long tradition dating back to 1800. The dark green peppercorns are harvested by hand, cleaned and dried in the sun for two to three days.
Kampot pepper is versatile and is ideal for red meat, game, sausages, pasta (such as spaghetti cacio e pepe) and risotto.
Nestled in the lush landscape between Kampot and Kep in southeastern Cambodia, La Plantation is a family-run, organic, and sustainable farm dedicated to preserving the centuries-old traditions of Kampot pepper cultivation. The farm also grows other spices according to Fair Trade standards. La Plantation not only provides jobs and financial stability for local farmers but also significantly contributes to the well-being of the surrounding communities.