Black Kampot Pepper

Hand-picked as the berries begin to mature from green toward yellow, then washed and sun-dried.

Black Kampot is the most versatile expression of Kampot Pepper: aromatic, warm and assertive. Grown and harvested by hand in Kampot, Cambodia, its character reflects the region and the traditional methods that define Kampot Pepper.

This is the pepper to keep within reach. Grind it over eggs, pasta, vegetables, beans, stocks or grilled meat. Familiar enough to use every day, but markedly more aromatic than ordinary commodity pepper.

Packed in a molded glass vial inspired by 1930s penicillin bottles, with a silicone stopper designed for cleanly pouring peppercorns into a mill. Keep it, refill it or repurpose it when empty.

Notes: Bold, Aromatic, Herbaceous
Good For: Eggs, pasta, red meat, roasted vegetables, stocks, soups
Use: On Everything?! (Fine to Course)