History of Kampot Pepper



Kampot Pepper has been grown amongst the azure hills of steamy Southern Cambodia for hundreds of years. Thirteenth century accounts by Chinese explorer Tchéou Ta Kouan even mention the highly-respected spice.



Though production largely ceased under the brutal Khmer Rouge regime of the early 1970s, the Cambodian pepper industry has fought to regain its former glory. Recently, Kampot Pepper was granted Protected Geographical Indicator (PGI) status, making it the champagne of the pepper world. Stony Groves is offering four varieties of Kampot Pepper together with scrumptious long pepper, which originally hails from Java but is now also cultivated in Cambodia.




Black Kampot Pepper
These peppercorns are picked and dried early in the season. With hints of eucalyptus and mint, this bold and intense pepper provides a powerful floral kick to red meat, risotto, and buttery pasta.
Red Kampot Pepper
Left to ripen to red on the vine before being dried and processed, these peppercorns possess a subtle warmth and have a mellow yet bright flavour that is reminiscent of syrupy dates, honey, and flowers.
White Kampot Pepper
The production of luxurious white pepper is labour intensive, as black peppercorns must first be soaked then their outer shells removed to reveal a creamy interior. With light citrus and rosemary tones, its lingering heat adds depth to cream sauces and seafood.
Oak-Smoked Kampot Pepper
Cold-smoked with oak dust in rural Dorset by the founder of Stony Groves, this tangy hot pepper is the ultimate in gourmet refinement. It's perfect for adding a smoky umami twist to juicy steak, grilled vegetables, and fresh fish.
Fragrant Long Pepper
Originally from Java, long pepper (piper retrofractum) has complex notes of cinnamon, cardamom, and cloves. Full of body, try it in spiced dishes, poaching liquor, or as a topping on indulgent desserts.
*All Kampot Pepper has a PGI certified by Ecocert SA

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