From January, the ripe bunches are harvested by hand. They are then seeded, washed and sun-dried for 2 to 3 days.
The Kampot black pepper develops strong and delicate aromas. Its taste is very intense and mild at the same time, with hints of eucalyptus and fresh mint. It complements grilled meats and fish perfectly. It is best not to cook pepper. Instead it should be milled freshly on the plate.