I am Arnaud Sion, creator of Le Comptoir de Toamasina, vanilla specialist. Here, I want to offer you this pepper which represents the ultimate stage of pepper ripening—a pepper that captivated me with its unique pungency, distinct notes of Bahia cocoa, tonka bean, and cinnamon. Crushed, it works wonders and replaces black pepper.

This culinary treasure, grown in the lush Kampot province, is a must-have for restaurateurs, online spice shops, and pastry-making pepper enthusiasts.

This exceptional pepper, available in quantities ranging from 0.450 kg to 25 kg, is grown in the Kampot region, where its unique terroir gives it unmatched flavors and aromas. Each peppercorn, infused with the essence of this fertile land, offers a rich and flavorful tasting experience with smooth, spicy nuances that linger pleasantly on the palate.

Cambodia invites you to travel through the world of pepper, notably with our Kampot pepper range: Kampot Black Pepper, Kampot White Pepper, Kampot Red Pepper. It is a country with incredible landscapes, rich soil, and above all, breathtaking pepper.

Since the 2000s, much like Papua vanilla, production has begun to develop. The vine loves Cambodia's hot and humid climate.

It is the only long pepper that blends notes of Bahia cocoa, tonka, and licorice with a warm, intense heat. This pepper stands out for its intense spicy notes, which awaken the taste buds and invite travel. It emits unmatched aromatic power with aromas of red fruits, sandalwood, Bahia cocoa, Pará tonka, and a hint of licorice.

Beyond its flavor, this pepper is also appreciated for its aesthetic qualities. Its deep red color and elongated shape make it a true jewel of gastronomy, beautiful to look at and delicious to taste.