Black Kampot is harvested before full ripeness and dried with the skin intact, concentrating aromatics and building the classic black-pepper depth. The coastal climate, long growing season and conditions help the pepper develop both essential oils and structure.

The GI system is a big reason Kampot became so famous and sought-after. With protected origin, Kampot is a defined place with rules and traceability. For small producers like Sothy, that gives craft a framework and a voice. For you as a cook, it means the name carries a real sensory identity.

In the black expression, that identity is clear. It is peppercorn that perfumes first, warms second and leaves a long finish that feels clean rather than raw. That’s why Black Kampot works as well in a pepper sauce as it does over a tomato salad, it has both structure and perfume.

Flavor palette
Top: Bergamot, Acidity
Heart: forest spice, warm pepper glow, faint smoky edge
Base: soft heat, light resin, long dry finish

Black Kampot carries a confomred classic black pepper spectrum with citrus on top, foresty spice in the middle and a warm, long finish. It shines with browning, butter, grilling and broths. But it’s equally brilliant as a final aromatic crack over a finished dish. Use coarse for texture, fine to melt in or whole to add aroma and flavor.

Ways to use it:
The three-crush (chef trick): combine coarse cracked with finely ground and a few whole peppercorns in one dish. Top note, body and finish in a single move.
Pepper in broth: simmer whole peppercorns in stock or soup, then remove to get a round, elegant perfume without harsh bite.
Pepper butter for everything: fold coarse cracked pepper into butter, warm gently, spoon over steak, mushrooms or roasted vegetables
For browning: press coarse cracked pepper onto meat or tofu before searing as Kampot pepper loves the maillard effect.
Grill finish: crack over grilled fish, chicken or lamb right before serving for maximum citrus and forest lift.
Fruit meeting: over strawberries or pineapple with salt and olive oil to use pepper as dessert seasoning.

Taste collaborators:
Butter, olive oil, lamb, beef, chicken, mushrooms, cabbage, tomato, lemon zest, vinegar, cream, potatoes, eggs, strawberries, pineapple, toasted nuts,

Dosage:
Start with 1/2 tsp coarse-cracked per 2 servings. For sauces or stews you can use whole peppercorns (6–12 per 2 servings) then adjust with a small finishing crack at the end.

If you want to get adventurous:
Make a Kampot pepper syrup: sugar with water and cracked pepper. Simmer briefly then drizzle over fruit or ice cream.
Add to blackberry marmalade.

Free Shipping: Over 600 sek in Sweden
Shipping: From 39 sek
Send-outs: Every Monday & Thursday
Returns: 100% happiness guarantee. Read more here

Closed for pickups and order send outs during Easter 17-25 april

- VISA
- Mastercard
- AMEX
- Klarna
- Shopify Payments (Shop pay)
- Google Pay
- Apple Pay

We have a 100% happiness policy when you buy our spices. If the spices do not succeed to wow you we will make sure to refund/re-send other flavors to make sure you are 100% happy with your purchase. 

If your order is damaged or broken in transit, we are happy to refund/re-send, simply email us your order # and images to hello@thepepperquest.com

For food safety reasons, we are unable to accept returns on opened products, but will do whatever we can to make sure you are happy with your purchase!

Please note that the policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.