Quality is the foundation of our project. The immediate processing and packaging of our spices guarantees their freshness and the preservation of their aromas.
For Kampot Pepper, each plant requires special care and maintenance throughout the year. During harvest period, we select only the Pepper berries which have reached their optimal maturity. Then the red corns are immediately selected by hand, one by one. The corns are then blanched and dried in the sun for 2 or 3 days. During the drying process, the unique flavors of Black, Red and White Kampot Peppers develop naturally. It will take 5 to 6 months of daily work for our pickers to harvest and select each cluster.
When the Kampot Peppercorns are dried, they go through quality control and manual selection steps. We select only the biggest corns and remove, with tweezers, any branches that remain attached to the corn. We employ a dedicated team full time, all year round to do this manual selection that machines cannot replace.
Supporting the communities that grow the best spices in the world
Cultivated in a traditional way, the Cambodian spices develop explosive flavors. We hunt the best spices in the country, select the producers and distribute them around the world.
For other spices, such as turmeric or peppers, the harvest is carried out when the plants or fruits are fully ripe. Their processing is carried out in the same day. Equipment, such as solar greenhouses, has been installed to guarantee the protection of spices sensitive to UV rays and thus preserve their color and organoleptic quality.
Each spice follows a defined production process, including quality control points at each stage.
La Plantation's spices are packaged by hand at the production plant. The packaging of La Plantation, natural and recyclable, enhances the values of the project.
La Plantation has been awarded as « Producteur Artisan de Qualité » by the Culinary College of France. The recognition highlights the quality of our products by our peers.