Kampot black pepper has a rich, pungent flavor and complex aroma with notes of thyme, eucalyptus and mint.
 
Suitable for all types of meat dishes, cheeses, soups, salads, as well as fried fish.
 
Black pepper is obtained when the berry begins to ripen and turns dark green, the pepper is harvested and dried in the sun. The collection takes place from the end of January to May.