Frequently asked questions

Kampot pepper is special as each of its colors taste completely different, which is why it is suitable for different types of dishes. Therefore it is excellent for so-called food pairing, when you combine the dish with one or even two types of pepper. Don't be afraid to experiment - in the end, it's mainly up to you which combination you like most!

We only sell pepper balls. Grind the pepper to your taste. If you want a sharp taste, grind finely, if you want to feel the true taste of each pepper, choose a coarser grind - the result is fantastic! We keep the pepper whole because this is the only way to preserve its 100% freshness, quality and taste, just as if you were in Cambodia at one of our plantations.

Kampot pepper is used by the best Michelin chefs, but it can easily elevate your food to a completely different level.

The grinding mechanism can crush even coarse-grained salt. We do not recommend grinding chilli peppers or other spices in it, the grinder would clog. It's the same with our freeze-dried pepper (the salt content makes it much softer and more fragile), which should be ground in a mortar or use whole balls.

All our nut butters .pepper..nuts are LACTOSE FREE and without possible trace elements. Everything is laboratory controlled, so they are also suitable for people with severe intolerance💪🏼 Our bitter .pepper..chocolate  is also lactose-free, but in very rare cases it may contain traces of milk (in case you are extremely sensitive to lactose). The white and milk .pepper..chocolate contain lactose 😊 All these products are organic and use only natural ingredients and "real" ingredients.

We do not engrave grinders yet. We only engrave gift box lids.

It depends on you. You can choose, for example, the name or nickname of the recipient, a specific date, or a short message, quotes, dedication, etc. In general, we recommend - the briefer the better.

Kampot pepper has received the exceptional PGI certificate - Protected Geographical Indication - which declares that the Kampot, Cambodia are is the best in the world for growing pepper. It is therefore the same as with other protected products, such as genuine Champagne.

Local farmers tend to their pepper plantations as generations before them have done for hundreds of years. They grow it without the use of chemicals, with the help of purely natural and sustainable procedures, the plants are fertilized only with natural fertilizers and the pepper is harvested and further processed exclusively by hand, in order to guarantee the perfection of each peppercorn's quality that we would describe as BIO. The individual peppercorns go through by the farmer's hands several times. The first time during the harvest itself, when each grain is examined for its maturity. The moment the grain is ready to be harvested, it goes to drying, which is done by the rays of the Cambodian sun. Subsequently, each grain is again manually checked and only exported when it passes a series of strict criteria.

Thanks to this, Kampot grains achieve an absolutely exceptional quality, which is why it has earned the worlwide nickname "champagne among pepper" . The sunrays, soil rich in nutrients and the responsible care of farmers are the reason why the quality of Kampot pepper is absolutely incomparable with the classic pepper offered by commercial chains.

We are currently looking for premises for a brick-and-mortar store. Until then, you can meet us at various food festivals. Specific places will be published in time on our Facebook or Instagram.

Goods are shipped within two to four working days, engraving takes one week. The delivery time is proportional to the workload of individual transport companies (e.g. during holidays).

The pepper supplied by us is hand packed under strict control no later than 1 month before sale, which is reflected in its taste. We bring fresh pepper from Cambodia immediately after harvest, carefully vacuumed kilo by kilo. We don't know of any other company in the world that takes such a precise approach to controlling and maintaining the quality of Kampot pepper.

The white color that you may see on the surface of the freeze-dried pepper is caused by the salt solution from the fleur de sel, used to preserve fresh green pepper during transport from Cambodia in order to preserve its maximum freshness.