Kampot pepper, grown in the province of the same name, has been internationally recognized for more than a century as one of the highest quality peppers in the world; its distinct flavor and pugnacity, its intense yet light taste with fresh, lingering aromas have long been prized in the finest French cuisine.
It is also featured in local cuisine, such as Pepper Crab (local fried crab with peppercorns).
Most half- and full-day tours from Kampot and Kep include a stop at at least one pepper plantation. There are at least a few farms in the area, two not far from the road to Kep, and one in Angkor Chey.
When visiting the plantation, you can see the different growing methods and types of pepper, and there is usually a store where you can buy Kampot pepper directly from the source.
In the early 20th century, Kampot plantations were in full operation and Cambodia was exporting more than 8,000 tons of pepper per year. By 1960, there were more than one million pepper poles in Kampot. But the wars of the late 20th century put an end to regular production for almost 30 years. Production was revived in the late 1990s. Pepper plantations once again dot Kampot province.
Kampot pepper comes in four varieties: green, black, red and white, all of which come from the same plant but differ in maturity and preparation. Green pepper is harvested young and is usually used fresh in cooking. The classic black pepper is left to ripen to dark green, harvested, dried and ground, and is perfect for the table. Red pepper is prepared in the same way as black pepper, but is allowed to over-ripen before being harvested. Finally, white pepper is a red pepper from which the outer shell has been removed. It is often used in blends.