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Kampot Pepper
Peppercorns from Kampot in Cambodia, the dried berries of Piper nigrum grown on that coast. The terroir is the point of the name. Black, red, and white are different treatments of the same berry.
Origin
Grown in Kampot and nearby Kep.
Flavour
Floral, citrusy, and hot, softer than a harsh commercial pepper.
How to use it
Crack it over finished food, or crush it into marinades such as lok lak.
Storage
Whole peppercorns, airtight and dark.
Recipes using it
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