Harvested in: Kampot, Cambodia
Flavor Profile: Smoky. Earthy. Spicy.
Certifications: Organic, Non-GMO, Gluten Free, Kosher Certified
As a traveling yacht chef, I've had the privilege of working with some of the world's most exotic spices, but I had yet to experience the full potential of black peppercorns until I visited Kampot, Cambodia. From the moment I stepped off the boat and onto the shores of this small coastal town, I was immediately greeted by the spicy aroma of freshly ground black peppercorns.
As I explored the town's bustling spice markets, I learned about the rich history of Kampot's black pepper production, which dates back to the 13th century when the region was ruled by the Khmer Empire. Kampot's unique terroir, consisting of fertile soils and a warm, humid climate, has made it one of the world's premier pepper-growing regions, renowned for producing some of the finest black peppercorns in the world.
I was fascinated to learn about the various uses of black peppercorns beyond just a simple seasoning for dishes. They have been used for centuries in traditional medicine to help alleviate digestive issues, aid in weight loss, and even act as an aphrodisiac.
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