Kampot Pepper

Kampot Pepper

Kampot Pepper

Did you know southern Cambodia has a long history of growing pepper? There’s a record of Chinese explorer Tchéou Ta Kouan describing pepper production in Cambodia as early as the 13th century. With the arrival of French colonists at the end of the 19th century, pepper production in Kampot province was increased to 8000 tons a year. Known for its exceptional quality Kampot Pepper became the spice of choice for top French restaurants and in 1960 there were more than a million pepper plants. Unfortunately, this all came to an end in 1975 when the Khmer Rouge took over the country. After the civil war the pepper farms almost completely disappeared, with only a few poles of plants remaining. Luckily, a revival has taken place with the pepper producers returning to their land to start again. Once again green, black, red and white aromatic Kampot pepper is available. On our Cycling Cambodia’s Pepper Route we not only see pepper growing but taste it in specialty dishes, such as pepper crab. Join this 4-day tour that departs from Phnom Penh every Saturday with a minimum of 2 adults, to learn more about this spice!

 

 

 

 

 

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