Vilgain Kampot pepper is one of the best peppers in the world. It comes from the region of the same name near the Gulf of Thailand, which is characterized by a sultry climate of heavy clay soil. This combination creates the perfect basis for the resulting quality of the pepper. Cultivation is traditionally done by hand and without the use of artificial fertilizers and pesticides.
Black Kampot pepper is obtained from the fruit of a still green pepper. After harvesting, the grains are dried in the sun and the fermentation process causes the berries to turn black. This is followed by careful hand selection to ensure that only the finest berries remain. The black version of Kampot pepper is characterised by a pleasant, robust spiciness with hints of mint and eucalyptus.
The red Kampot pepper is very difficult to produce, with only a few of the best farmers able to grow it. It comes from the same plant as black pepper, but its high degree of maturity makes it particularly aromatic and almost fruity, with a strong pungency.
White Kampot pepper is a delicate pepper, one of the few peppercorns that are obtained from fully ripened red grains, stripped of their skins and dried in the Cambodian sun. It has a delicate aroma with notes of menthol, citrus and eucalyptus.
