Kampot pepper or poivre de Kampot is pepper from two berry varieties, the Kamchay and the Lampong, of the species Piper nigrum L. grown in the provinces of Kampot and Kep in southern Cambodia.
There are four types of Kampot pepper – green, black, red, and white. The green variety is harvested while still young on the vine. It's aromatic with a mild peppery flavor, and it's recommended to use it with grilled or fried squid dishes. The black variety has a delicate and strong aroma, and the flavor ranges from mild and sweet to intensely spicy.
It's recommended to use it in meat dishes and desserts. The rare white variety is developed by soaking red berries in water. The aroma is intense and delicate, and the flavors are strong and spicy with notes of lime and fresh grass. The pepper production in this area started blooming with the arrival of French colonists and made Kampot a synonym for a high-quality product known in France and the rest of Europe.