Kampot pepper

During the French occupation of Indochina, the black Kampot pepper was on every table all around France. The Khmer rouge eliminated the pepper production and replaced it with rice fields, so the farmers had to hide their pepper plants in the forest to keep the legacy of the Cambodian history. It’s only in 2006 that the production restarted from the ashes with Farmlink - Kadode and the Kampot Pepper Farmers Association.

Today Kampot pepper is coming back on French tables but because of its small production and exceptional quality, the price is very high and it is considered as a spice of exception.

Kampot pepper can be found fresh (green and red) or dried (black, red, white). Long pepper has also been grown in the region for long time but was mostly ignored until recently. Each pepper have different flavors and is more or less appropriate depending on the recipe. For example, fresh red pepper work very well with sugar. Our chef is using many cooking techniques, permanently experiencing with cooking temperature, infusions, oils and emulsions to bring out the most subtles touches of flavors in them, while always trying not to let the hot side take over.

All the pepper used in our restaurant is coming from FarmLink. This local company is doing an amazing job at buying and hand sorting only the best of Kampot pepper with certified Geographical Indication. Farmlink workshop is located near the new bridge in Kampot