Mill Pepper Co. packaging of Red Pepper shot on white.
Poached Shrimp being plated.
Mill Pepper Co. shot in the kitchen behind knifes.
Macro shot of red pepper.
Mill Pepper shot in kitchen behind wine glasses.

Red Kampot Pepper

Fully ripe. Fruity, floral and complex.

Left on the vine until fully ripe and red, then hand-picked, washed and sun-dried.

Red Kampot comes from the same pepper vine as Black, but is allowed to fully mature before harvest. That extra ripening develops less in your face, rounder and sweeter pepper with a gentler heat.

Red Kampot is particularly delicious with roasted meat and vegetables and its natural fruity character is equally delicious as a pairing with chocolate.

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: Fruity, rounded, complex
Good For: Roast chicken/pork, roasted vegetables, chocolate
Use: Grind generously as a finishing pepper (Fine to Course)

Explore Recipes

  1. Get Recipe: Tomato and Egg Custard with White Pepper

    Tomato and Egg Custard with White Pepper

    by Amelia Telc (Bar Panisse)

    Get Recipe
  2. Get Recipe: Grilled Peaches with Peppercorn Ice Cream & Amaretti Cookies

    Grilled Peaches with Peppercorn Ice Cream & Amaretti Cookies

    by Meave McAuliffe (Rory’s Place)

    Get Recipe
  3. Get Recipe: Poached Shrimp with 3-Pepper Mix
    Poached Shrimp being plated.

    Poached Shrimp with 3-Pepper Mix

    by Sadie Mae Burns and Anthony Ha (Ha’s Snack Bar)

    Get Recipe