Kampot Pepper in English Poivre de Kampot en Francais

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Kampot Pepper


The Chinese explorer Tcheou Ta Kouan recorded Cambodian pepper cultivation as early as the 13th century. In Kampot, modern era intensive pepper production can be traced back to the 1870s.

The Sultan of Aceh, who did not want to leave his wealth for his Dutch enemies, burned his pepper plantations down in 1873. Part of the production then moved to Cambodia’s Kampot region.

Kep Une plantation de poivre la cueillette.jpg

At the beginning of the 20th century Cambodia was exporting around 8000 tonnes of Kampot pepper. In 1960 they were still 1 million pepper poles in Kampot.

Farmers in Kampot have several generations of experience in pepper cultivation and produce the highest quality pepper employing a combination of traditional and modern methods.


Kampot Pepper Plantation

Situated between the mountains and the sea, the special climate and soil type found in Kampot province, combined with the experience of several generations of farming expertise, make this pepper unique. Its distinct aroma – strong yet delicate, aromatic and unmistakable – makes Kampot Pepper highly prized by gourmets worldwide.

Its flavour and intense aroma have made it one of the most highly regarded peppers in the world - the unchallenged king of spice in the kitchens of the most renowned French chefs.

FarmLink and Kadodé are now proud to be part of this rich heritage and the bright future of Kampot pepper.

Kampot Pepper will be the first Cambodian product to apply for Geographical Indication protection.
The Kadodé brand is our promise that the pepper you buy from us is authentic Kampot pepper, cultivated by our farmers in Kampot province and  processed to our exacting standards and controls in order to reach you in the freshest condition.

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