Collection: Cambodia (<tc>Kampot</tc>)

During the rule of the Khmer Rouge, the emphasis in Cambodia (Kâmpŭchéa) was on the cultivation of strategic agricultural products, primarily rice, but also cassava and sugarcane. Under the regime, other agricultural products took a backseat, if not a third priority. This also applies to the cultivation of pepper, although 'steak au poivre' was on the menu of the leaders and was still grown exclusively for them.

It was not until the 1990s that pepper cultivation was resumed, ten years after the fall of the Pol Phot regime. In 2010, Mrech's cultivation received Kampot, the Cambodian name for the kampotpepper, government support for the granting of a first national geographical indication (GI), for the protection of the name. Pepper is also included in the Ark of Taste under the auspices of the Slow Food Foundation.

The fame of the Kampot-pepper owes this in part to the recent granting of the European PGI (Protected Geographical Indication), which has led to an enormous increase in sales in the EU. The label has significantly improved the income position of farmers. The Kampot The Pepper Promotion Association (KPPA) monitors compliance with the rules associated with the cultivation of a pepper bearing the name Kampot carries. Of the more than 350 pepper farmers, nearly 250 are affiliated with the KPPA, both small and large farmers. Even more than the name, the pepper speaks for itself, undisputedly one of the very best. peppers in the world!