Collection: Cambodia (Kampot)

During the Khmer Rouge regime, the emphasis in Cambodia (Kâmpŭchéa) was on the cultivation of strategic agricultural products, primarily rice, but also cassava and sugarcane. Other agricultural products were relegated to second, if not third, priority under the regime. This also applies to the cultivation of pepper, although 'steak au poivre' was on the menu of the leaders, and was only grown for them.

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

The fame of the Kampot-pepper This is partly due to the recent award of the European Protected Geographical Identification (PGI), which has led to a huge increase in sales in the EU. The label has significantly improved farmers' incomes. 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 pepperNearly 250 farmers are affiliated with the KPPA, including both small and large farmers. Even more than the name speaks for itself, pepper for itself, undisputedly one of the most delicious peppers in the world!