The Kampot pepper comes from the Kampot region, in the South West of Cambodia. Bordered by the sea on one side and protected by the Elephant mountain range on the other, this land enjoys an exceptional climate (sea winds, sunshine, soil quality, etc.). This pepper is grown by a traditional method, without using any pesticide or chemical fertiliser. Since 2010, it has become the first pepper in the world to be assigned PGI status. Its sweet and slightly floral notes make it an ideal pepper to go with red meats, oily fish, vegetables (red cabbage, lentils, chickpeas) and some fruits (strawberries, cherries, etc.).