KAMPOT. PEPPER

The origin of a product, the natural environment of the production region, leads to subtle difference of its quality, of its taste, and gives that origin products' its particular style, and its distinctive character... In the middle of the 20th century, Kampot Pepper is at its pinnacle. Production which stabilized around 3000 tonnes per year is of exceptional quality. Kampot Pepper is then the spice of choice for the top French restaurants... Many producers in Kampot produce today natural pesticides (repulsive) based on local plants - the knowledge transmitted from their ancestors.