Black Pepper (Piper Nigrum L.) is a Piperaceae specie native to the coast of Malabar. This vine grew wild in the forest, along a tree trunk, in the province of Kerala in India. Plants were then transported and cultivated in the tropics, in Brazil, Madagascar or in the countries of Southeast Asia. Since the 13th century, the region of Kampot develops pepper plantations that benefit from an exceptional terroir, know-how and ancestral knowledge of pepper culture transmitted from generation to generation. This explains the exceptional quality of Kampot pepper.

The year 2010 marks a turning point in the renaissance of pepper of Kampot with the establishment of a PGI (Protected Geographical Indication) by the Ministry of Commerce and the French Development Agency (AFD). Kampot pepper is thus the first Cambodian agricultural product to benefit from a PGI, issued on April 2, 2010. It was registered at European level in February 2016. The peppers of Kampot are distinguished by their unique fragrance. They develop a relatively mild spicy, fruity and complex aromas and exceptional mouthfeel. Kampot pepper is renowned for being one of the best peppers in the world.

La Plantation's Kampot pepper is grown traditionally and organically (exclusive use of natural fertilizers and repellents). The different colors of peppers of Kampot are all from the same plant but picked or treated at different stages of maturity. The Plantation Pepper is processed at the premises in compliance with high standards in terms of hygiene and food safety.

The corns of each new harvest are carefully selected by hand by our employees and packed in sachets on site to preserve all their aroma and flavor. The packaging is deliberately natural, using natural or recycled materials. The plantation pepper is then sent by ship to Europe to be stored and available to satisfy your orders.

Discover the range of peppers and spices from La Plantation in Kampot.