Organic Cambodian red pepper

Red Kampot pepper is one of the most impressive and aromatic peppers in the world. The berry is left to ripen fully on the vine before harvesting — this is what gives it its intense red color and its unique fruity-aromatic complexity. Organically grown, without pesticides.

The spice we use

Whole, fully ripe, organically grown pepper berries from Cambodia. Raw, without additives. Used whole or ground immediately before use for maximum aromatic intensity.

Botanical identity

It comes from the plant Piper nigrum, family Piperaceae. The same berry can become green, white, black, or red pepper depending on the stage of ripeness and processing. It is cultivated in Cambodia, a country with a long history of pepper cultivation.

Aroma, color, and taste

A strikingly complex aroma with notes of earth, wood, fruit, and a slight sweet undertone. Intense red-brown color. Impressive aromatic taste with a warm spicy aftertaste that lingers after cooking.

How it is used

Excellent as a finishing spice on grilled meats, fish, and seafood before serving. A key ingredient in sauces, vinaigrettes, and marinades. Particularly suitable for Asian compositions due to its aromatic complexity. If you love premium peppers, also check out Banasura pepper from India for a completely different taste experience.

Pairings

Pairs perfectly with honey butter and olive oil on grilled meats. With yogurt cheese and olive oil on al dente pasta for impressive depth of flavor.

Natural appearance

Large, round berries of an intense red-brown color. Wrinkled surface, impressive appearance on the plate.

Storage

In a closed container, away from light, moisture, and heat. Use whole or ground immediately before use.

Precautions

Belongs to the Piperaceae family. Allergy to black pepper is rare but exists. Consult a doctor if pregnant or taking anticoagulants.

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