Pepper Story

Kampot Pepper is the best pepper in the world. There are some unique reasons why Kampot Pepper in Cambodia has the best quality such as:

• Unique tropical climate in Cambodia
• The slopes of the Elephants mountains
• Composition of soil in the area where pepper is grown
• The experience of a farmer who passes down the best way to grow pepper from generation to generation

1. At the foot of Elephants mountains where pepper grows
   
2. Grows like a climbing plant
   
3. First is green
   
4. Or colorful
   
5. And processing it produces several types of pepper
   

The harvest season for good peppers starts from January to April. During harvesting, It produces several types of peppers in one bunch. Which contained 3 types of peppers such as young green pepper, dark green pepper and red pepper

1. Black
   
   Dark green pepper, we collected one by one and by hand to get the best quality of spicy and aroma from pepper. This type of pepper is dried naturally by the sun until it is properly dry and turns black color. Black pepper is the spiciest pepper among all, and it is very popular.

   
2. Salted
   
   

   Young green pepper, we collected for making salted pepper which consumes a lot of time to get the best outcome. We collected it one by one and by hand, cleaned and mixed with the Kompot salt and dried it with Aircon for up to 2 weeks based on the number of peppers. We do it very carefully and that is why our salted pepper has the best taste and refresh.
3. White
   
   We also have white pepper which is produced from red pepper. We boiled red pepper to make the skin soft and easy to squeeze the skin away. We produce the best quality of white pepper without remaining the red skin and keep the spicy taste of pepper remain the same. We dried white pepper naturally under the hot sun before serving.

   
4. Red
   
   

   Red pepper does not have much in the bunch, but we still try to collect it one by one and by hand because some people love the taste of it. The red skin of the pepper has a sweet flavor, but the crop inside is spicy. We normally dry it naturally under the sun after soaking for a few seconds in hot water.