Elected #1 best pepper in the world by chefs and foodies, Kampot Pepper develops a unique flavor, thanks to its terroir and long tradition of artisanal farming in the region of Kampot in South Cambodia. All varieties of Kampot pepper come from the same trees. Different stages of ripeness and processing techniques create different flavors & aroma. Kampot Pepper is registered as a Protected Geographical Indication (PGI) product since 2010 in Cambodia and 2016 in the EU.

Kampot Flower of Salt (Fleur de Sel) benefits from exceptional climatic conditions. It is a 100% natural product, with no artificial additives. Kampot flower of salt is hand-harvested because of its fragile crystalline texture and sun-dried for a couple of days. Each salt basin produces a tiny quantity of flower of salt. Kampot Flower of Salt has a pure white color and a crystal transparent texture.

La Plantation Flower of Turmeric contains an unusually high rate of curcumin (almost 10%) and develops a unique aroma and taste. It comes from a special species growing in Cambodia, with very small roots. It is grown organically, using only natural fertilizers and pesticides. The harvesting of turmeric roots and production are done by hand: cleaning the roots, peeling and blanching. The clean roots are sliced and dried in a solar greenhouse for 4 days. Once they are dry, the turmeric chips are crushed into powder.