Kampot pepper is a cultivar of pepper (piper nigrum) grown and produced in Kampot Province, Cambodia. It is a certified appellation of origin product since 2010.
Kampot pepper is organically grown and produced and sold in green, black, white and red varieties, all from the same plant. The climate of Kampot Province offers perfect conditions for growing pepper and the quartz content of the soil in the foothills of the Elephant Mountains helps to give Kampot pepper its unique terroir.
The growing conditions are only one of several elements of importance to the production of Kampot pepper. Knowledge of pepper cultivation and production has been handed down from generation to generation in Kampot Province since at least the 13th century. Storage conditions are also of importance and different qualities of Kampot pepper are produced and sold.
Plantations are inspected by the Kampot Pepper Producers Association (KPPA) and by the independent certification body Eco-Cert. Only accredited members of the KPPA, adhering to the PGI criteria, are authorised to sell pepper using the “Kampot Pepper” appellation of origin. In 2015, a year of drought, the production amounted to 50 tonnes and it is expected to increase to 500 tonnes in 2018.