Collection: Cambodia (Kampot)

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 leaders' menu, and was still grown only for them.

It was only in the nineties that the pepperCultivation was resumed ten years after the fall of the Pol Phot regime. In 2010, the cultivation received Mrech Kampot, the Cambodian name for the kampot.pepper, government aid in the granting of a first national geographical indication (GI), for the protection of the name. Also is the pepper 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 Pepper Promotion Association (KPPA) monitors compliance with the rules associated with the cultivation of a pepper which bears the name Kampot. Of the more than 350 pepperThere are nearly 250 farmers affiliated with the KPPA, both small and large farmers. Even more than the name suggests, the pepper for itself, undoubtedly one of the very best peppers in the world!