Smoked Black Kampot Pepper PGI
  • Smoked Black Kampot Pepper PGI

Smoked Black Kampot Pepper PGI


Recognized as one of the best peppers in the world, Kampot's Black Pepper is grown traditionally and organically. The cold smoking of Black Kampot Pepper reinforces its woodsy taste.

Delivery in France (48h) and in Europe (3/5 days) via Colissimo
Free shipping from 80€ purchase*

AVAILABLE PACKAGINGS (Choose from the list)


Smoked Black Kampot Pepper, subtil smoky and well-balance taste

From the end of February and during the three-month harvest period, La Plantation is in full effervescence. Our farmers receive the help of daily labor to select and pick the clusters of pepper, one by one. Only mature pepper clusters with corns of a beautiful dark green color are picked. The others are left on the pepper tree and will be harvested during a next passage of the harvest team on this plot.

The harvest of the day is processed the same day. The pepper clusters are threshed, then the corns are selected, washed and blanched. They are laid and sun-dried for 2 to 3 days, depending on the sunshine. This natural drying phase strengthens the peculiar taste and aroma of Kampot Pepper.

The corns are processed and selected by hand by their density and size which, according to the rules of the PGI, must be greater than 4 millimeters. Only the large corns of pepper, of a beautiful dark black color, are sold under the name Kampot Pepper.

The cold smoking, lasting long hours, accentuates the woody side of Kampot Black Pepper and brings it warm, round, slightly liquorice notes, with a very nice length in the mouth.

The strength of Kampot Black Pepper and the smoke taste offer a subtle and elegant fragrance.

Smoked Black Kampot Pepper will be the ideal spice on fatty fish such as salmon, mackerel and sardines or on grilled meat.

To preserve its aromatic notes, it is advisable to add the Smoked Black Kampot Pepper at the end of cooking and especially not to cook it to avoid over-developing the spiciness.

Once the package is opened, we recommend that you keep Kampot Pepper corns in a cool, dry place, away from light and moisture, so that it retains all its flavor and aroma.

Data sheet

Piper Nigrum
Kampot IGP – Cambodia. The Plantation is a Certified Kampot Pepper Producer (KPPA ID: P-3-002-001)
100% Black Kampot Pepper PGI (cold smoked)
Smoky and woodsy notes
Spice-Food Pairing
Cacio e pepe, Carbonara with porc, grilled red meats - Vanilla or Caramel Ice Cream with Smoked Black Kampot Pepper-Martini Gin & Vodka with Smoked Black Kampot Pepper, Bloody Mary as well
36 months
Store in a cool, dry place away from light and moisture
Allergy Free