Fair-Trade

Respecting the environment under good working conditions.

Organic Kampot Pepper

Tempt your tastebuds!

Nestled behind Secret Lake

Farm to Table is the philosophy of La Plantation

The salt of existence is essentially in the pepper that you bring to it! Alphonse Allais

Education

La Plantation values education as it does the environment.

Tradition

Respecting culture & tradition

Choose your colour & flavour

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Green Kampot Pepper

rom September, bunches of pepper start to develop on the plant. They all have an intense green colour and grow over the months before starting to mature in January. Kep crab stir-fried in green pepper is one of the region’s must-eat traditional gourmet meals.
La Plantation has created a new exclusive product: Salted Kampot Pepper. Harvested by hand before maturity, the green peppercorns undergo a fermentation process that enhances all their flavor. The crispness of the corn and the intense explosion of fresh pepper
flavors in the mouth make this salted pepper a unique product you can keep for one year

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Black Kampot Pepper

From January, the ripe bunches are harvested by hand. They are then seeded, washed and sun-dried for 2 to 3 days.

The Kampot black pepper develops strong and delicate aromas. Its taste is very intense and mild at the same time, with hints of eucalyptus and fresh mint. It complements grilled meats and fish perfectly. It is best not to cook pepper. Instead it should be milled freshly on the plate.

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Red Kampot Pepper

At the height of the dry season, towards the month of March, the peppercorns ripen on the vine, turning from yellow to red. Harvested by hand at full maturity, the peppercorns are then washed and sun-dried.

The Kampot red pepper is the region’s flagship product. It develops powerful fruity aromas. Its unique taste, less spicy than the black pepper, has sweet notes of red fruit and honey.

It enhances and flavours your dishes and desserts. Its delicate aroma develops in particular when added to strawberries and pears.

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White Kampot Pepper

White pepper is the result of the transformation of red pepper. Its outer coat is removed by soaking it only for 1 night. The Kampot white pepper develops a powerful bouquet and delicate aromas. Its intense, spicy taste conceals hints of fresh herbs and lemon.

The Kampot red and white peppers are extremely rare peppers because of the difficulty in harvesting them at the right moment at full maturity and the need to have a large enough workforce to pick these peppercorns by hand. The Kampot region is one of the few regions to produce white pepper from red pepper