What Are Pepper Corns?

Peppercorns are tiny, dried fruits that pack a punch. They're the spice world's bold stars, adding flavor to dishes everywhere. You might know them best as black, white, or red, but did you know they all come from the same plant?

The colors depend on time of harvest and how they're processed. Black peppercorns are picked while the fruit is still green, giving them a strong, earthy taste. Red peppercorns are allowed to fully ripen on the vine, resulting in slightly milder heat but more natural sweetness and dried fruit flavors. White peppercorns are fully ripened (red) peppercorns that are soaked then stripped of the fruit flesh and skin, leaving only the seed. These are the hottest of the three since piperine concentrations are highest in the seed.

Next time you twist the grinder, think of the journey those little spheres took to spice up your meal.

Our Pepper

Kampot Pepper, known for its exceptional flavor and rarity, is considered the most desirable peppercorn. This makes it a prized ingredient in high-end kitchens.

Grown only in Cambodia’s Kampot region, it holds Protected Geographical Indication (PGI) status, like Champagne or Parmigiano Reggiano. This means only genuine pepper from this region can use the name.

The pepper's fruity, floral, and spicy flavor with an extra zing comes from the region's rich soil and unique weather patterns. It's a favorite among chefs and food lovers around the world.

Though nearly lost during the Khmer Rouge era, farmers have revived Kampot Pepper through organic methods. Today, it’s a symbol of resilience, known for enhancing dishes in high-end U.S. restaurants. Its rarity and standout taste make it a premium ingredient for those seeking luxury in their cooking.

Our Black Pepper, Red Pepper, White Pepper, and Smoked Black pepper all come from the same flowering vine, Piper Nigrum. Each type of peppercorn is harvested at different points of ripeness. It’s then carefully prepared to maximize its unique flavor, aroma, and heat.