Black Kampot Pepper

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.