Red Kampot Pepper

IGP Whole Red Kampot Pepper is considered by gourmets and Michelin-starred chefs to be one of the finest peppers in the world. Its grains are dense, very regular and a beautiful red.

Pepper strength: 6/10
Main notes: Fruity and floral
Use: Ideal for all savory dishes
Origin: Cambodia

Cambodian peppers have incredible, powerful notes. It's a pepper with fruity and floral notes that will take you on a journey to the world of spices and vanilla. There are notes of vanilla and citrus. A beautiful red pepper ideal for white and red meats and shellfish.

Buy red kampot pepper at the best value for money

We recommend Timut pepper for salads.

Conditionnement

Reference PRDKIGPE

€7.39

Kampot Origin

Traditionally cultivated in Cambodia, PGI certified, ensuring full authenticity and complete traceability.

Exceptional Quality

Harvested at full maturity (deep reddish-brown color), less spicy but with remarkable length on the palate and complex notes.

Versatile Use

Ideal for both savory and sweet cuisine, enhancing dishes and even cocktails with fruity and vanilla undertones.

Every grain of this rare pepper is a nature-made treasure, featuring remarkable density and a deep reddish-brown color that makes it a jewel among spices. Kampot red pepper is less pungent than black pepper but stands out for its impressive lingering finish.

Certified PGI (Protected Geographical Indication), our red pepper represents ancestral craftsmanship and the dedication of Cambodian farmers who cultivate this spice using traditional methods. Did you know that red peppercorns, soaked in boiling water and cooled in ice water, yield white pepper with unique aromas? Kampot white pepper lacks the musky notes found in other white peppers.

Kampot red pepper brings an exciting new dimension to gourmet cooking. We invite you to discover this iconic Cambodian spice, celebrated by top chefs and food connoisseurs worldwide.

"Since entering the world of pepper in 2013 with Madagascar black pepper and Madagascar wild pepper, I have never seen a pepper with such a stunning red color. Enjoy a red pepper with notes of fruit, Madagascar vanilla, and warm spices. I use it in cocktails as well as savory and sweet cooking. It is one of the most beautiful peppers in the world." — Arnaud

Technical Sheet

What You Receive

Whole Kampot PGI red peppercorns harvested at peak maturity.

Country of OriginCambodia
Botanical SpeciesPiper nigrum
IngredientsKampot Red Pepper
Heat Level6/10
Key NotesFruity & Floral
AllergensNone — no trace elements
PackagingJar, Mill, or Pouch
Preparation / DeliveryPrepared in 24h, delivered in 48h
ReferencePRDKIGPE

Our Prices

60 g Jar — €7.39
60 g Mill — €8.97
150 g Pouch — €21.10
450 g Pouch — €42.20

For bulk purchases, find this pepper in a 1 kg pouch for €70 per kg on our website.

Comparative Sensory Analysis

Red vs Black vs Cambodia Long Red

Three Cambodian peppers, three distinct personalities

Fruity

Floral

Pungency

Length on Palate

Complexity

Kampot Red

Kampot Black

Cambodia Long Red

Arnaud's Note: "The red is the most accessible Kampot pepper, the most fruity and least pungent of the three. The black keeps more bite. The long red, however, is in a category of its own — often called the most expensive pepper in the world, with lingering notes of Bahia cocoa and tonka bean."

Red · Black · Long Red

Buy Kampot Red Pepper in Jars, Bulk Kilograms, and Refillable Mills

Immerse yourself in the aromatic universe of Kampot red pepper, available in glass jars, bulk kilogram bags, and refillable pepper mills. Grown with utmost care in Kampot, this pepper is a gem of Cambodian gastronomy, certified PGI to guarantee origin, authenticity, and sustainable harvesting.

Origin	Traditionally grown in Cambodia's fertile Kampot province
Quality	Milder heat than black Kampot, remarkable length on the palate, rich aromatic complexity
Usage	Ideal for subtly seasoning meats, fish, vegetables, and desserts

Why Choose Kampot Red Pepper

Authenticity: Every grain is hand-sorted following strict PGI standards.
Versatility: Available whole in peppercorn form for fresh grinding at the table.
Convenience: Refillable pepper mills preserve fresh aroma with every turn.

The History of a 19th-Century Pepper

Originating in Cambodia, Kampot red pepper is a culinary treasure spanning centuries. Cultivated using traditional methods, it is produced from fully ripened berries that are blanched in boiling water and then plunged into cold water. This unique process develops the rich, complex flavors Kampot pepper is renowned for worldwide.

Pepper farming in Cambodia dates back to the 19th century. Cambodian farmers preserved these ancestral practices, earning Kampot pepper its Protected Geographical Indication (PGI) status.

Black and red Kampot peppercorns share a common history, but red peppercorns are harvested around March when berries reach peak maturity. Farmers use natural composts and hand-pick every cluster. Kampot sea salt, often paired with this pepper, is another cornerstone of Cambodian cuisine.

Kampot pepper supports a sustainable local economy while showcasing Cambodia's extraordinary terroir through eco-responsible farming.

What Does Kampot Red Pepper Taste Like?

Prepare for an unprecedented tasting experience where every grain of Kampot red pepper promises culinary adventure. Hand-selected by Arnaud at peak ripening, this spice transports you to Asia's finest terroirs.

This pepper stands out for its warm, voluptuous aromatics — a symphony of flavors reminiscent of berry compote, where sweet raisin meets zesty citrus in perfect balance. It is a stunning addition for spice connoisseurs seeking rare single-origin peppers.

How to Use Kampot Pepper in Cooking

As with all fine peppers, proper dosing is key. It is best bought as whole peppercorns. Crushing them right before serving or using a coarse mill setting releases volatile essential oils for maximum fragrance.

Kampot red pepper is a true culinary chameleon. It elevates white and red meats, roasted vegetables, salads, pasta, marinades, and braised dishes. It also adds a creative flair to fruit tarts, crumbles, fruit salads, and dark chocolate desserts.

For best results, add Kampot pepper at the very end of cooking to preserve its subtle fruity notes.

Why and How to Dry-Roast Kampot Red Pepper

Preparation: Select clean, high-quality whole peppercorns.
Dry Roasting: Heat a dry skillet over medium heat. Add peppercorns and toast for 2 to 3 minutes, stirring constantly to prevent burning. The peppercorns will begin to lightly pop.
Cooling: Transfer peppercorns to a plate and let them cool to room temperature to lock in the roasted aromatics.
Crushing: Coarsely crush in a mortar and pestle right before seasoning your dish.

Roasting peppercorns deepens flavor by releasing warm caramel notes while softening aggressive heat. Experiment with roasting times according to your taste preferences.

How Kampot Red Pepper Is Cultivated

Harvested Cambodian pepper immediately exhibits rich, expressive aromatics. This cultivation overview reflects PGI specifications and traditional farming guides.

Terroir Preparation

Sturdy wooden poles are built so pepper vines can climb. Natural organic compost and daily watering nourish young plants.

Vine Maturity

Vines require three years before producing quality berries. Harvesting is done by hand on vines aged 3 to 15 years between March and April.

Red Ripening

Berries shift from green to yellow, then to bright red — the most challenging maturity level to achieve in the field.

PGI Standard

Cultivated with traditional chemical-free methods, protecting local heritage across generations.

Eight Recipe Ideas with Kampot Red Pepper

Kampot red pepper is a fragrant, versatile spice suitable for everything from starters to chocolate desserts.

Kampot Red Pepper Steak: Seared in hot butter, seasoned with crushed pepper and sea salt, rested before serving.
Kampot Red Pepper Chicken: Marinated with crushed pepper, lemon juice, garlic, and olive oil, then roasted until golden.
Tomato Soup with Kampot Red Pepper: Sautéed onions, garlic, crushed tomatoes, and broth simmered and blended with fresh pepper.
Grilled Fish with Red Pepper Sauce: Fillets seasoned with pepper, salt, and lemon, served with a garlic-herb yogurt sauce.
Seafood Salad with Red Pepper: Cooked seafood, grapefruit, orange, mango, tossed in a citrus coriander pepper dressing.
Roasted Potatoes with Kampot Red Pepper: Potato wedges tossed in olive oil, pepper, salt, and herbs de Provence, baked until crispy.
Sautéed Vegetables with Kampot Red Pepper: Bell peppers, zucchini, mushrooms, and onions seared with fresh basil and pepper.
Kampot Red Pepper Rice Pilaf: Sautéed onions, toasted rice, warm broth, finished with freshly ground red pepper.

How to Store Kampot Red Pepper

Fine PGI Kampot pepper deserves careful storage to maintain its volatile essential oils.

Our PET Jars with airtight lids or integrated mills guarantee freshness and aroma.
Bulk Pouches with aluminum foil lining protect whole peppercorns from ambient moisture and oxidation.
Keep away from direct heat and sunlight to preserve flavor intensity.

Red Pepper vs Black Pepper: What Is the Difference?

Harvested at peak ripening, Kampot red pepper is known as the mildest yet most aromatic pepper from the region. Full maturity gives it a complex bouquet ranging from sweet berries to floral notes, making it a true luxury ingredient.

Why Choose Red Pepper for Your Dishes

Milder Heat, Deeper Aroma: Perfect for adding sophistication without overwhelming spiciness.
Peak Ripening: Every grain is selected at maximum flavor maturity.
Unmatched Palette: Sweet, fruity, and floral notes in harmony.

Frequently Asked Questions

What is the difference between Red and Black Kampot pepper?

Red pepper is harvested fully ripe when berries turn from green to yellow and bright red. It is less pungent than black pepper but offers greater length on the palate with distinct fruity and floral notes.

Why roast Kampot red pepper?

Roasting deepens flavor by releasing warm caramel aromas while preserving characteristic peppercorn warmth. Toast for 2-3 minutes in a dry pan over medium heat.

What does PGI Kampot Pepper mean?

Protected Geographical Indication guarantees traditional chemical-free cultivation methods in Cambodia's designated Kampot region.

How is Kampot White Pepper made?

Fully ripe red peppercorns are soaked in boiling water and cooled in ice water to remove the outer husk, creating white peppercorns without the harsh musky smell of lower-grade white peppers.

How should I store Kampot Red Pepper?

Store in airtight PET jars or foil-lined Kraft bags in a cool, dry place away from direct light.

"Kampot Red is the pepper to gift people who think they don't like pepper — fruity, floral, with a surprising length on the palate."

Order Kampot Red Pepper

Cambodia PGI · Harvested at Peak Ripeness · Selected by Arnaud Sion

Native country: Cambodia
BOTANICAL SPECIES: Piper nigrum
INGREDIENTS: Kampot Red Pepper
AROMATIC POWER: 6/10
ALLERGEN: Absence
POSSIBLE TRACES OF ALLERGENS: None
PACKAGING: Bottle, Mill or Bag
Preparation / Delivery: Preparation within 24 hours - Delivery within 48 hours