At the height of the dry season, towards the month of March, the peppercorns ripen on the vine, turning from yellow to red. Harvested by hand at full maturity, the peppercorns are then washed and sun-dried.
The Kampot red pepper is the region’s flagship product. It develops powerful fruity aromas. Its unique taste, less spicy than the black pepper, has sweet notes of red fruit and honey.
It enhances and flavours your dishes and desserts. Its delicate aroma develops in particular when added to strawberries and pears.