From the first Kampot Pepper plants, to Hibiscus Flowers (which will soon be in stock), our range is constantly expanding as we find new local products and mixtures!
The choice of freshness
The most important thing for us remains the quality and freshness of our spices: we are a small spice producer and our main concern is to offer the best possible products. We produce the spices in small batches, following the natural harvesting rhythm of each plant. Each product undergoes its own processing to preserve its colour, taste and aroma. And what a reward for us to see the enthusiastic reactions of our visitors, gourmets, retailers or chefs when we let them taste our products! This confirms us in our choice to be an artisan of high quality Cambodian spices.
You may have noticed some stock shortages during the year. This is a collateral effect of our commitment to quality and freshness, and we cannot guarantee the availability of products throughout the year. So don't hesitate and go for the product that makes you dream!
The Kampot region has been renowned since the 19th century for its exceptional pepper. In addition to Black, Red and White Pepper, we wanted to innovate by creating original variants: Green dehydrated Kampot Pepper, Fresh Kampot Pepper with Salt (Green and Red), Smoked Kampot Pepper (Black and White).
Long Pepper, originally from Java, is particularly popular in the region. We offer it in 4 versions: Red Long Pepper, Green Long Pepper Fresh with Salt and from extra-ripe fruits: Long Pepper Leather and Long Pepper Pearls.
Rural Cambodian families grow all kinds of roots around their homes. They know all the benefits. We have selected the roots to use in cooking: Turmeric, which contains a 14% curcumin content (a world record), Ginger, which we process young and which is full of flavour, Galanga, a root that is still little known but which is a wonderful flavour enhancer, and finally, White Turmeric, which develops unique aromas...
A range of all colors and all strengths of spiciness. You can choose from the family: White, Bird or Long chillies, whole, powdered, in trio, plain or smoked, you will find your ideal partner to enhance your daily dishes according to their intensity and spiciness on the Scoville scale.
As for the roots, fresh plants are also part of the daily life of Khmer cuisine. We have selected aromatic plants that we dehydrate at low temperature to preserve their organoleptic qualities. They will flavour your dishes wonderfully. Among them are two varieties of Wild (and Forest) Cardamom, Combava, and our essential Cinnamon Casse.
When you have these beautiful fresh spices on hand, it is easy to concoct blends, based on Kampot’s Flower of Salt and spices, for Khmer curries, or for desserts. A wide range of blends to suit all tastes, which go wonderfully with meat, fish, vegetables, cheese and desserts.
Healthy and delicious to drink, our range of herbal teas is full of treasures. They are available on their own or in ready-to-use blends. Drink hot or iced, or infuse in gin or rum for a colourful and surprising cocktail.