Why Kampot pepper

Why Kampot pepper?

Because with Kampot pepper, everything tastes better...

Did you know that not all pepper is the same?

Handpicked on small farms in Cambodia, sun-dried and carefully sorted, it is among the highest quality peppers in the world with protected designation of origin.

Each grain carries the scent of the tropics, delicate fruity and citrus tones, and a strength that elevates even the simplest dish. Thanks to direct cooperation with farmers without intermediaries, we support fair trade and sustainable community development.

Each Package is hand-prepared in the Czech Republic to be as beautiful as it is exceptional – ideal for chefs, gourmets, and as a gift that has true meaning.

Spice up your life

Every great flavor starts with the first step. Embark on your pepper mission with our Starter Packs and discover why Kampot pepper is considered the best in the world.
From intense black to gently fruity red — or add the perfect finishing touch with salt flower and Kampot pyramids.
Choose your set and taste the honesty, handcraft, and tropical sun of Cambodia.

Great Taste

Our peppers and salts have earned a record 28 stars Great Taste!

Luxury gift Package

Our hand-assembled sets are always beautifully packaged.

We are not resellers

We buy pepper directly. No intermediaries. From farmers. At fair trade prices.

Verified by customers

We have over 13,000 beautiful reviews from customers and consistently high satisfaction.

What types of pepper are there?

Black pepper

White pepper

Red pepper

Dark red pepper

Green pepper

Fermented pepper

Lyophilized pepper

Black pepper

A classic with a surprise. A strong flavor with notes of citrus and camphor. Suitable for dark meats, pasta, or even eggs for breakfast.

Kampot black pepper

From €5,95

Size

20 g 50 g 100 g 250 g

universal for your kitchen
fruity tones of peach and nectarine
dark red meat, sauces, soups

Vhodný na začátek

Pepper starter pack – Kampot black, red, and white pepper (3× 20 g)

€17,95

ideal for getting to know Kampot peppers
wide range of uses in the kitchen
strictly selected grains of three basic colors

Kampot black, red and white pepper (3× 50 g)

€35,95

Multipack – Kampot black pepper (3× 50 g)

€20,95

The difference between Kampot pepper and supermarket pepper

True Kampot pepper

100% natural and chemical-free

immediately after harvest on your plate in the Czech Republic

the berries are large, hard, and juicy

brings out the best flavors in food

each type of pepper has its own unique taste

Ordinary pepper

pink pepper is not true pepper

different sizes and shapes of berries

pungent aroma without additional flavor

poor quality, over-dried and hollow berries

ground pepper contains the worst berries

Why is Kampot pepper so exceptional ?

Pepper plants grow in the heart of Kampot, where there is a specific microclimate and our farmers work from dawn till dusk.

Each pepper berry is lovingly cared for, harvested, and prepared for the journey
to Europe.

Kung Sarith and Tov Bora tell you in the video what their farm, pepper, and our mutual help mean to them.

How to use Kampot pepper?

Recipes with Kampot pepper

Špagety s omáčkou z pečených paprik s černým Kampotským pepřem

Spaghetti with roasted pepper sauce with black Kampot pepper

Ingredients 300 g of quality pasta Ingredients – sauce 450 g red peppers 1 head of garlic 60 g mascarpone fresh or dried thyme fresh or dried oregano freshly ground/crushed black Kampot pepper Kampot salt Ingredients – breadcrumbs 25 g breadcrumbs (ideally homemade from dried bread) 30 g Parmesan or Pecorino fresh or dried thyme Instructions 1. Wash the peppers, place them on a baking tray/dish, add the garlic head cut on one side and drizzle with a little olive oil. Bake in a preheated oven at 220 °C. During baking, turn the peppers and bake for about 30 minutes until they are soft and browned to almost black on the outside. 2. Immediately put the finished peppers into a medium bowl and cover tightly with plastic wrap so no air can escape – the peppers need to steam. After 5-10 minutes, remove the peppers, discard the seeds and peel, which should come off easily due to the steaming. 3. Peel or squeeze out the individual garlic cloves from the head and blend together with the peeled peppers until smooth.4. Then cook the pasta according to the package instructions. Never put pasta into cold water and always salt the water sufficiently! Also, make sure it is cooked "al dente," meaning with a bite. After cooking, briefly warm the pasta in the sauce where it will finish cooking. 5. Transfer the blended pepper sauce to a wider pot or a deeper pan and start heating it. Add salt, thyme leaves, and oregano to taste and let the specific herbs settle (optionally half a teaspoon to 1 full teaspoon of dried seasoning).6. Continue by adding mascarpone and stir it into the sauce. Finally, season with freshlyground/crushed black pepper – ideally Kampot , which has a noticeably more pleasant and pronounced flavor than regular black pepper.7. Drain the cooked pasta and transfer it to the pot/pan with the sauce. Warm together for half a minute. In a chopper/blender, grind Parmesan and thyme together with the breadcrumbs. If the breadcrumbs are not crunchy enough by themselves, toast them beforehand in a dry pan and let cool.8. Serve the finished pasta with sauce sprinkled with cheesy breadcrumbs, fresh herbs, and black Kampot pepper. Enjoy your meal! Author: Mamachefcz

Omeleta z pštrosího vejce s ovčí brynzou, houbami a lyofilizovaným pepřem

Omelette made from an ostrich egg with sheep brynza cheese, mushrooms, and freeze-dried pepper

Ingredients (10 servings) 1 ostrich egg (can be replaced with 20 free-range chicken eggs) 200 g sheep brynza cheese 400 g portobello mushrooms, morels (Czech morel) 100 g baby spinach 200 g radishes 50 ml sunflower oil green lyophilized Kampot pepper fleur de sel Instructions 1. Take a larger paella-type pan and place it on a heated grill. Add sunflower oil to the pan and let it heat up. 2. Cut the mushrooms into smaller pieces. Put them into the pan and sauté. 3. Break the ostrich egg with a hammer or a cordless drill. Pour the egg over the sautéed mushrooms and stir. 4. When the egg is almost cooked, crumble the sheep brynza cheese on top, sprinkle with sliced radishes, and garnish with baby spinach leaves. 5. Add salt and season with green lyophilized pepper. 6. Remove the pan from the grill and cut into portions. Enjoy your meal! Author: Matteo De Carli

Valentine's recipe: breakfast bagel

Ingredients for 20 pieces 500 g plain flour 7 g dried yeast 2 tablespoons granulated sugar 1 teaspoon salt a little oil 300–320 ml lukewarm water a pinch of dark red Kampot pepper For decoration, you can use, for example, sunflower or sesame seeds. Procedure 1. Put the yeast, a teaspoon of sugar, 100 ml of lukewarm water into a bowl, stir and let the yeast start to foam. Then add another 200 ml of warm water and finally add the flour and salt. 2. Knead a smooth dough. If the dough is too thick, add the remaining water. Shape the kneaded dough into a ball and place it in a bowl greased with oil. Cover with a cloth and let it rise in a warm place. The dough can also be prepared in a home bread maker. Use the Dough program. 3. Preheat the oven to 220 °C (200 °C for fan ovens). 4. Once the dough has risen, shape it into balls (size depending on how big you want the bagels) and place them on a floured work surface. Insert a wooden spoon handle into the center of each ball and, with circular movements on the surface, create a hole or ring. When all the bagels have holes, cover them with a cloth and let them rise for about half an hour. 5. In a larger wide pot, bring water to a boil and add a teaspoon of sugar. Reduce the heat, put the bagels into the pot gradually (about 4 at a time), and boil each side for half a minute. Remove with a slotted spoon and place the bagels on a baking sheet lined with parchment paper. Brush them with beaten egg and sprinkle with seeds to your taste. Put them in the oven and bake for about 20-25 minutes. Author's tip For the filling, I chose smoked curd cheese whipped with cream, a pinch of salt, and a unique and extraordinary pepper – ideally Kampot dark red pepper. Its flavor has exotic undertones and an amazing fruity aroma, and it is gently sweet. I like to work with it not only in savory dishes but also in my special desserts, ice creams, and jams. It wonderfully complements the flavors of other ingredients. In my filling, it blends with smoked curd cheese, prosciutto, and homemade cheese. Enjoy your meal! Author: Kristina Mucskováholka.od.plotny

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The difference between Kampot pepper and supermarket pepper

True Kampot pepper

Ordinary pepper

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Let customers speak for us

Why Kampot pepper?

Did you know that not all pepper is the same?

Spice up your life

What types of pepper are there?

Black pepper

Why is Kampot pepper so exceptional ?

How to use Kampot pepper?

Four pillars of the .pepper..field brand