Kampot pepper is recognized worldwide for its fine aromas.

But it would be a mistake to save it only for special occasions.

Thanks to the richness of its different colors, it pairs just as well with meats as it does with fish, vegetables, sauces… and even certain desserts.

The secret simply lies in choosing the right pepper at the right time.

Always prioritize whole peppercorns

To fully enjoy all the qualities of Kampot pepper, we recommend buying it as whole peppercorns.

Ground at the last moment, it retains all its aromatic richness and develops incomparable flavors.

Conversely, pre-ground pepper gradually loses part of its fragrance when in contact with the air.

Black pepper

Black pepper is the most intense.

Its powerful character perfectly accompanies:

• grilled red meats;
• steaks;
• beef ribs;
• grilled fish.

We suggest grinding it directly onto the dish at the time of serving rather than cooking it, in order to preserve the full complexity of its aromas.

Red pepper

Rarer and particularly refined, red pepper develops fruity and slightly lemony notes.

It especially enhances:

• game;
• wild boar;
• venison;
• stewed meats;
• poultry.

It also pairs very well with:

• vegetables;
• sauces;
• chocolate desserts;
• vanilla desserts;
• apple or pear compotes.

Like black pepper, it is best to add it at the end of cooking.

White pepper

More discreet but just as elegant, white pepper delicately seasons dishes without masking their flavors.

It is particularly suitable for:

• fish;
• crustaceans;
• shellfish;
• white sauces;
• béchamel;
• soups.

Its subtle taste also makes it an excellent companion for poultry and vegetables.

Green pepper

Green pepper is milder and more vegetal.

Once lightly crushed, it develops all its freshness.

It ideally accompanies:

• cream sauces;
• terrines;
• stuffings;
• marinades;
• duck;
• poultry;
• game.

Widely used in Asian cuisine, it brings a beautiful freshness to preparations.

A must-try specialty: Kep crab with green pepper

It’s impossible to mention local gastronomy without talking about the famous Kep crab sautéed with green pepper.

This iconic recipe has become one of the culinary symbols of the region.

The combination of the sweetness of freshly caught crab and the vegetal aromas of green Kampot pepper offers a unique taste experience.

If you are staying in the region, this is a dish we highly recommend you discover.

A few pairing ideas

Pepper, an everyday spice

Kampot pepper possesses an aromatic richness that allows it to find a place in almost any kitchen.

Meats, fish, vegetables, starches, salads, marinades, or desserts: each color reveals a different character and enhances products without ever masking them.

Beyond a simple spice, it becomes a true gastronomic ingredient.