Name: Starting Three - Cambodia
Brand: The Pepper Quest
SKU: BUNDLE-KH-STARTING-THREE
Price: 229.0 SEK
Availability: InStock

Starting Three - Cambodia

229 kr

Floral

Fresh

Complex

Name

Starting Three - Cambodia

Origin

Kampot, Cambodia

Partner

Sothy

Harvest

2025–2026

Size

Title

Variant

Kampot pepper is among the most sought-after in the world, a PGI-protected product grown in a small coastal region of Cambodia, where the Gulf of Thailand air and mineral-rich red soil give the berries a character found nowhere else. All three colours from the same vine, at three different moments of maturity. This is what one terroir can do.

Black Kampot Pepper (30g)
Red Kampot Pepper (30g)
Green Kampot Pepper in salt (30g)

Kampot pepper grows on the foothills and plains of Kampot and Kep provinces, in the shadow of the Cardamom Mountains. The terroir (rich red laterite soil, sea air from the Gulf, distinct dry and wet seasons) produces a pepper with a distinctive floral complexity: jasmine, fruit, fresh green notes and a clean, lingering heat that never overwhelms.

The same vine produces all three colours, depending on when the berry is picked and how it is processed.

Black Kampot Pepper is harvested when fully ripe and sun-dried until the outer skin shrivels to a deep black. The most intense expression of the terroir: concentrated fruit, warm spice and a heat that builds slowly and stays.

Red Kampot Pepper is the rarest and most prized. Harvested at peak ripeness, when the berry is fully red, dried gently to preserve its colour and delicate character. Sweeter and more complex than the black, with floral notes and a fruity roundness. In peak harvests, only a small amount is set aside at this stage.

Green Kampot Pepper is picked young, while the berry is still fresh and bright. The flavour is lighter, fresher: grassy and bright, with the Kampot floral signature underneath. The most immediate and versatile of the three.

Use all three and notice the difference.

Try cracking a little of each over the same piece of grilled fish and taste them separately. The contrast is a lesson in terroir.

The Black is your serious cooking pepper: freshly cracked on steak, added to a braised dish near the end, or used generously in a proper steak au poivre.

The Red is for finishing and celebrating. Grind it over a carpaccio, a simple butter pasta, or a piece of aged cheese. Do not waste it in a marinade.

The Green is the everyday one. Use it like you would a fresh pepper: on salads, with seafood, in a light cream sauce or cracked over a summer tomato.

Pair with: beef, steak, fish, seafood, butter, cream, aged cheese, eggs, pasta, salad, duck, venison, chocolate.

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

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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.

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.

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Cooking inspiration

FAQ

Frequently asked questions

At the moment we only ship within Scandinavia. Shipping costs will apply, and will be added at checkout. We run discounts and promotions all year, so stay tuned for exclusive deals. If you are located outside Scandinavia, don't be discouraged! Send us an email and we will see what we can sort out for you!

We love food, we love the discovery, flavor combinations and we want to learn, spread that knowledge and collaborate. We asked questions that no one could answer, so we had to go and find the answers ourselves. We love that it is a rediscovery of something very known to us all , yet has the possibility to teach us something completely new. We love what food brings to the table, the meeting, the ceremony, the bridging of cultures.

We are so proud to work closely with top restaurants in Scandinavia, focusing on quality and taste.

We recommend that you head over to Mattias Dahlgren and Rutabaga, Resturant AG, Airia, Frantzens, Warung, Nour, DoMa and many more if you like to bite into one of our peppercorns and spices. But hey, send us an email if you think your favorite restaurant should have our pepper.

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We work closely with our small scale farmers who uses traditional methods when growing their pepper and spices, like organic compost and no usage of pesticides. The usage of pesticides directly affects the flavor of the product.

We have connected with our farmers directly, meaning no middle hand. But this also means that they run smaller farms with no organic certifications. As our business grows we will able to take the next steps towards certifications. Stay tuned!

Finding the source, is finding the answer. We quest for unique high quality pepper and spices. We work harvest based and single origin only, meaning we only sell pepper from farmers we know. Many times we have tasted and smelled a spice knowing that there are more more lines of inquiry before reaching the very origin of the spice and the people who are cultivating it. Our way of working is special because we actually go to the farmers and we don't stop questing until we found the best of the best.

Mostly it is curiosity, openness and intuition that leads you to the right path.
Tax included.

We research, always knowing that it's when we go local we actually meet the right people. We make sure to live, eat, listen, dream and drink with our farmers and partners. From here we can start to see where we have common ground so we can create a value based foundation that support both of our needs. It is also very important that the partners and farmers we work with are anchored within their communities, so that generative development and liveihoods can be supported by our collaboration.