It is best to use just before serving, as peppers become pungent if heated for too long.
White Kampot pepper is picked only when they are fully ripe. They come from the provinces of Kampot and Kep in Cambodia. Kampot Pepper was first mentioned in the Kingdom of Angkor. Written records can be traced in the travel journal of the 13th century explorer Tcheou Ta Kouanau. Chinese immigrants from the Hainan region are believed to have brought pepper to Kampot. They already grew the pepper in China. During the colonial period, these peppers reached their peak of fame and became a major export of Cambodian food. 1975 The Khmer Rouge reduced pepper cultivation to almost zero and began growing rice.
2009 Kampot pepper became the first Cambodian pepper to obtain Protected Geographical Indication (PGI) status.
Ingredients
Piper nigrum
Net content: 50 g. Country of origin: Cambodia.
Storage conditions
Store in a dry and cool place.
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