Kampot pepper is so prized that it was the first Cambodian product to earn a Protected Geographical Indication (PGI) — just like Champagne or parmersan!

It comes from Kampot province in southern Cambodia, where mineral-rich soil and ocean breezes create perfect growing conditions. 

Kampot pepper was served in French royal kitchens during the colonial era and became a staple of Parisian haute cuisine in the 1800s