Red Kampot Pepper is a whole red peppercorn produced by Sothy’s Pepper Farm, a family-run farm in the Phnom Voar area of Cambodia’s Kep Province.

The Piper nigrum berries ripen in clusters on the vine until they turn red. They are harvested by hand and dried whole with their outer skins intact. The dried peppercorns are then sifted and sorted one by one with tweezers on the farm.

The pepper has a subtle sweetness and aromas of red fruit, honey, and tobacco. It can be freshly ground over strawberries or pears, and a pinch of coarsely ground pepper pairs well with dark chocolate mousse.