Green Kampot peppercorns are unripe pepper berries preserved before they dry and darken. Salt curing does two things. It preserves and it locks in the green aromatics that would otherwise disappear. Where black pepper leans roasted and warm, green pepper is more herbal, citrus-leafy and lightly piney with a texture that gives a clean little pop.

GI matters because the product is so sensitive. Kampot is a protected name with standards for origin and quality. That helps keep the expression coherent over time. You’re getting pepper that doesn’t just say Kampot, it tastes like Kampot, it istraceable and tied to the terroir and tradition of the region.

And the terroir shows. Kampot is coastal, warm and humid with clear seasons and a long growing period that often produces pepper with high aromatic intensity. Preserved green you get that terroir almost unfiltered with freshness and green structure that is elegant.

Flavor palette
Top: Lemongrass, Pine tips, bright green pepper lift
Heart: gentle salinity, herbs, juicy pepper pop
Base: warm resin, slight bitterness, long green finish

This is the pepper you reach for when you want juicy green aroma and a little pop in every bite. It loves fat, acidity, and creaminess. It can handle heat, but it’s at its best when added late so the green profile stays vivid.

Ways to use it:
Kampot crab inspiration: lightly sauté garlic, add green peppercorns and pair with crab, prawns or fish (green, salty, citrus-leaf).
Pepper sauce 2.0: stir into cream sauce or buttery pan juices right at the end to add a brighter and more refined tone than classic black pepper sauce.
Yogurt sauce with crunch: roughly chop and fold into yogurt or creme fraiche with lemon zest and olive oil for lamb, salmon or pork.
Salad & vinaigrette: lightly crush and whisk into lemon and olive oi, then pour over cucumber, tomato and herbs.
Fat and finish: add a spoon of the brine to butter or oil and drizzle over eggs, potatoes or grilled cabbage.
Quick pickle boost: toss a few peppercorns with thin-sliced onion and cucumber for 10 minutes before serving.

Taste collaborators:
Butter, olive oil, garlic, yogurt, creme fraiche, lemon, lime, cucumber, tomato, seafood, fish, lamb, chicken, eggplant, herbs like rosematery, thyme, mint, parsley or coriander, coconut, rice

Dosage:
Start with 1–2 tsp whole peppercorns per 2 servings. Taste as you go. Yhey’re aromatic but also salty. Add late in cooking or use as a finishing touch for maximum green fragrance.

If you want to get adventurous:
Add a few peppercorns to buttery caramelized pineapple and serve with grilled pork.
Drop a couple into martini olives or a simple cocktail garnish for green pepper lift.
Stir into a coconut milk sauce for fish for a citrus-leaf green kick.
Add whole to mashed potato.

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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. 

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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.