The MARQUIS DE KAMPOT STORY: a story of war, determination and world-class flavor.
The Renaissance of Kampot Pepper, grown only in Cambodia for centuries, begins with a French Chef, Auguste Escoffier, known for the Ritz Hotel in Paris. He used only Kampot Peppercorns for their exquisite flavor. In the 1970’s, the quiet farm-based culture of Cambodia was torn by a civil war when the Khmer Rouge stopped all normal ways of life trying to found an idealistic agrarian utopia that set out to destroy all intellectual pursuits. It was a brutal war and has taken decades for the people to recover to produc-tive lives. Marquis de Kampot™ is a 15 hectare plantation, nestled in a beautiful valley, with roughly 9,000 vines per hectare. A 5th-generation Cambodian Pepper Master leads a small team of seasonal workers from the villages near the farm. Expertise and organic certification assures excep-tional flavor. Each peppercorn is hand-picked, for ripeness and after drying, for quality and color.
KAMPOT, CAMBODIA: the perfect spot on earth for growing peppercorns
A nearby sea, flanking mountains, a quartz-rich soil; it’s the perfect spot on earth, devotees say, to yield a product they describe in that rapturous vocabulary usually reserved for fine wines: “aristocratic, virile, almost aphrodisiacal,” with subtle notes of caramel, gingerbread and mild tobacco.
CELEBRITY CHEFS love Kampot Pepper
Celebrity chefs from Paris to Los Angeles swear by Kampot pepper, a southwestern Cambodian spice with a tragic past that is now reclaiming its global pre-eminence. It is also proving to be "black gold" for some of its once-impoverished farmers, thanks in part to Kampot pepper last year being awarded a Protected Geographical Indication by the European Union. This identifies unique products—like Stilton cheese, Champagne or Darjeeling tea—as originating in a very specific region. Michelin three-starred French chef Olivier Roellinger rhapsodizes about its "olfactory richness" and broad spectrum of flavors.