The rarest pepper in the world. Harvested grain by grain at full maturity on plantations in Cambodia's Kampot Province. Protected by IGP status since 2010, it reveals powerful aromas of red fruits, prunes, caramel, and honey—a spicy sweetness that enhances both savory dishes and desserts

The Grand Cru of the world's peppers

There are spices. And then there is IGP Kampot Red Pepper. The only pepper in the world to hold both IGP (Protected Geographical Indication) status since 2010 and PDO (Protected Designation of Origin), it is grown in Cambodia's Kampot Province, in the south, between the mountains and the Gulf of Siam. A unique clay-limestone terroir, swept by sea breezes, gives it an aromatic complexity without equal in the world of pepper.

Aromas of IGP Kampot Red Pepper: fruity, sweet, caramelized

Kampot red pepper is the rarest of Kampot's peppers. Harvested at full maturity—when the berry turns from yellow to red—it develops aromas that black pepper does not have:

• Red and candied fruits: sour cherry, cherry, plum, prune
• Sweet and caramelized notes: honey, date, sweet caramel
• Floral and slightly vanilla finish: an enveloping sweetness on the finish
• Mild and lingering heat: less pungent than black pepper, but long and intense on the palate

A few grains freshly ground are enough to transform an ordinary dish into a gastronomic experience. The world's greatest chefs make it their pepper of choice.

 An artisanal harvest, grain by grain, in Cambodia

The production of IGP Kampot red pepper is the most demanding of all. At the peak of the dry season—in March and April—each red grain is picked individually by hand from the cluster, without touching the grains that are still maturing. The grains are then washed, scalded, and naturally sun-dried for 2 to 3 days to set their color and exceptional aromas. Meticulous artisanal work, perpetuated by Cambodian farming families since the 13th century.

How to use Kampot red pepper in cooking?

Red meats and game

Its caramelized and fruity notes enhance grilled and roasted dishes, duck breast, lamb, venison, and wild boar. Grind it directly into the dish just before serving for maximum aromatic intensity.

Fish and seafood

Cracked over scallops, shrimp, or fine fish, it brings a mild heat and aromatic complexity that ordinary pepper cannot offer.

Desserts and sweet pairings

This is where it surprises the most. A few grains ground over a strawberry salad, pear tart, chocolate mousse, or compote—a sublime pairing worthy of the greatest pastry chefs. Its combination with dark chocolate is particularly remarkable.

Salads and roasted vegetables

Freshly ground over a seasonal salad or vegetables roasted in olive oil, it instantly perfumes the dish and adds an effortless touch of sophistication.

💡 Vanilla Black Gold Tip: Do not mix this Kampot red pepper with other peppers in your grinder. Like a fine wine, keep it separate to reveal its full aromatic richness. Also try it paired with our Madagascar Grand Cru Bourbon Vanilla—the fruity-vanilla combination is absolutely remarkable.

Storing Kampot red pepper beans

Store your beans in an airtight container, away from light and moisture. Grind them just before use to reveal their full aromatic complexity. Optimal shelf life: 3 years under proper conditions.

An exceptional pepper grown responsibly

Grown without pesticides or chemical fertilizers, in respect of the ancestral farming traditions of Kampot's farmers. By choosing this exceptional pepper, you support rare expertise recognized worldwide and families of producers who perpetuate an eight-century-old culture.