Kampot pepper carries a protected regional name, recognized by Cambodia in 2010 and by the European Union in 2016, the same system that protects names like Champagne and Parmigiano-Reggiano. Grown on small farms in Cambodia's Kampot and Kep regions, picked by hand, and dried in the sun, it keeps the bright citrus and floral notes that fade from mass-market pepper long before it reaches your grinder.

Buying it this way matters beyond your kitchen. Every pouch supports the small growers who keep a centuries-old tradition alive, and the biodegradable packaging keeps the footprint small.