Kampot pepper dates back to the Kingdom of Angkor. Written records can be traced back to the travelogue of 13th century explorer Tcheou Ta Kouanau. Now it is mainly cultivated in the region of Kompong Trach and the Voa Mountain in Cambodia.
The red peppercorn is the perfect balance between the perfume of the white pepper and the power of the black pepper. It has rich woody and fruity tastes. Use it often in your mill or on pepper steak.