Black Kampot Pepper (Copy)

Known as the ‘grand cru’ of spices, this premium black pepper from Cambodia is hot, pungent, and infused with fruity, menthol notes. Harvested before maturity and sun-dried, it’s perfect for shellfish or crafting Cambodian Kampot Crab.

History & Recognition
With roots in 13th-century Cambodia, Kampot pepper faced near extinction in 1975 but revived to earn PGI status in 2010, securing its global acclaim.

Packaging & Features
This 1kg bag, ideal for professionals, comes in light-protective packaging to preserve freshness.

About Terre Exotique
Founded by Erwann de Kerros, Terre Exotique partners with global farmers to deliver sustainable, high-quality spices.