Taste The World’s Finest Pepper
LIMITED RELEASE
Sovannara Kampot Pepper Trio
Introducing Sovannara Kampot Pepper Trio — a selection of black, red and white peppercorns, each hand-harvested from the original PGI-protected fields of Kampot, Cambodia.
This limited release marks Sovannara’s debut: an invitation to taste Cambodia’s most treasured spice in its purest form. Perfect for gifting or discovery, each set captures the full spectrum of Kampot’s terroir — from the bold warmth of black to the floral heat of red and the rare elegance of white.
Produced in small batches and sealed for freshness at the source, these peppers are available only while this harvest lasts.
From Sacred Soil to the World’s Most Discerning Tables
Small-batch, PGI-certified Kampot pepper, gathered by hand where sea air and sun shape each harvest.
The Legacy
of Sovannara
Where mineral-rich soil meets the breath of the sea, every peppercorn is gathered and dried with the patience of generations.
Guided by the hands that know this land best, Sovannara carries forward a legacy of enduring care and craft. Only a handful of farms in the world still grow it in this way. Sovannara is not just flavor — it’s heritage, preserved in every grain.
Where Patience Meets Perfection
The Sovannara Harvest
Every harvest begins in the soil of Kampot. The earth is rich with quartz and minerals, warmed by the coastal sun and cooled by winds from the sea. Fallen leaves are kept on the ground during the dry months to hold moisture and pulled away during the rains to protect the vines. This landscape has shaped Kampot pepper for centuries, and the farmers who work it carry knowledge rooted as deeply as the vines themselves.
The Land
The Hands
Only natural practices guide the fields. Watering, shading, weeding, and tending are all done by hand. As the berries ripen, farmers select each cluster with care, guided by knowledge that has been quietly passed down over time.
The Harvest
As the season progresses, each berry takes on its own color and character.
Black pepper begins as firm green berries left on the vine. They are hand-picked at the most matured stage of flavor, then dried in the sun for three to five days until their skin curls and their aroma deepens. Farmers bite into them to judge dryness, waiting for the moment when their citrus and spice reveal themselves.
Red pepper is rare. It ripens fully on the vine, developing a natural sweetness that depends on the season’s sun and rain. Yields cannot be predicted, which is why red pepper is cherished by those who value scarcity.
White pepper begins as red berries selected at a precise moment in their ripening. After harvest, the berries are soaked in cool water for up to two days until the outer skin loosens. The shell is removed by hand, revealing a pale core with a mineral, softly floral profile found only in true Kampot white pepper.
Each variety tells a different part of Kampot’s story. Together they reflect the patience and craft passed quietly from one generation to the next.
The Drying
For up to two weeks, the peppercorns rest in open air. They are turned by hand each day until their moisture fades and their aroma deepens beneath the dry-season sun of coastal Cambodia, where consistent warmth and open air shape the pepper’s character.
The Sorting
After drying, every peppercorn is examined by hand. Farmers sort them one by one, evaluating each grain for its size, color, shape, and density. Only the most exceptional peppers, the ones that meet the strict standards of Kampot’s appellation, can be called true Kampot Pepper.
The Seal
Once dried and sorted, the finest grains receive their PGI certification, a promise that honors their origin and the craft behind them. They are sealed at the source to preserve their character and protect their freshness, flavor, and aroma.
Not every table needs Sovannara. But the ones that do will understand.
Founder Story
Telling Cambodia’s Story, Authentically
Sovannara was born from a simple truth: Cambodia’s most treasured gift to the world should be told by the people who know it best.
Founded by Sokunthea “Sue” Bentley and Clara Song, Sovannara is a Cambodian-owned company bringing PGI-certified Kampot pepper to the global stage. What others have treated as a commodity, they see as a living legacy. It is a reflection of the country’s artistry, resilience, and tradition.
For centuries, pepper has been Cambodia’s most coveted export. Through war and renewal, the vines endured, rooted in the red earth where mountain mist meets the sea.
Today, Sovannara continues that story. Every harvest comes from the same soil, tended by farmers whose families have worked these fields for generations.
Sovannara means “golden beauty.” It is both a name and a promise — to protect what is rare, to honor what is real, and to share Cambodia’s enduring story with those who recognize its worth. For Sue and Clara, Sovannara is an invitation to experience Cambodia’s legacy.
Let’s Collaborate
Whether you’re seeking to bring Sovannara to your table or your clientele, we welcome thoughtful inquiries from chefs, retailers, and those who value provenance and craft. Every message is read with care and answered with intention.