The First Harvest: A Limited Release
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. Kampot pepper is celebrated for its complexity – a heat that arrives boldly then softens, releasing floral notes at the back of the tongue before settling into a warm, lingering finish. It opens the palate, revealing flavors in food long after the first bite.
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.
The Pepper Trio
-
A selection of black, red, and white peppercorns hand-harvested from the PGI-protected fields of Kampot, Cambodia.
Black Pepper — Bold and aromatic with a strong, assertive heat. Floral and citrus notes rise through its spice, giving it a depth that lingers on the palate.
Red Pepper — Naturally sweeter and fruitier, with a nutty aroma. Its ripeness brings a rounded warmth and a soft, fragrant finish.
White Pepper — Smooth, clean, and lightly pungent. Subtle notes of fresh grass, lime, and anise create a mineral, softly floral profile found only in true Kampot white pepper.
Each harvest is sun-dried at the source to preserve Kampot’s distinct terroir.
-
Each Sovannara release is tied to the natural rhythm of the Kampot harvest. Orders are fulfilled from the current season’s yield and sealed at the source to protect freshness and aroma.
Due to small-batch production and the delicate nature of the harvest, availability is limited.
-
Black Pepper comes on strong at first, then softens into a warm, aromatic finish. Its spice never burns or lingers harshly; instead it settles like a fine bourbon, unfolding slowly across the palate. Best enjoyed with red meats, pastas, composed salads, or anywhere a bold and elegant heat is desired.
Red Pepper is sweeter, fruitier, and gently nutty. Exceptional in desserts, chocolates, ice creams, and fruit salads. Its rounded warmth also elevates refined stir-fries.
White Pepper its gentle fermentation and Kampot’s distinct terroir give this pepper a mineral, softly floral profile that blends seamlessly into seafood, cheeses, salads, and sauces where subtle aromatic heat is preferred.