How to Use Kampot Pepper in Your Kitchen

Kampot pepper is versatile — it belongs in your everyday cooking, not just special occasions. Here are our favorite ways to use each variety.

Black Kampot Pepper: The Everyday Essential

Black Kampot pepper is your workhorse. Its bold, complex flavor elevates almost any savory dish.

• Steaks and grilled meats — crack generously over a ribeye just before serving
• Roasted vegetables — toss carrots, potatoes, and Brussels sprouts with olive oil and cracked black pepper
• Pasta sauces — add a few twists of the pepper mill to your ragù or carbonara
• Stocks and soups — whole peppercorns in your broth add depth without overpowering

Red Kampot Pepper: The Rare Treat

Red Kampot pepper is special. Use it where its fruity, sweet heat can shine.

• Duck confit — the pairing is legendary in French-Cambodian cuisine
• Soft cheeses — especially goat cheese, brie, and burrata
• Chocolate desserts — a pinch of red pepper in chocolate mousse or truffles is extraordinary
• Fresh fruit — try it on strawberries or mango for an unexpected twist

White Kampot Pepper: The Delicate Choice

White Kampot pepper is subtle and aromatic, perfect for dishes where you want heat without dark specks.

• Seafood — the classic pairing. Especially good with shrimp, lobster, and white fish
• Mashed potatoes — for that clean, sharp heat without the black specks
• White sauces — béchamel, velouté, cream sauces
• Asian soups — pho, wonton soup, and clear broths

The Golden Rule

Buy whole peppercorns and grind them fresh. Pre-ground pepper loses its aroma within hours. A good pepper mill is the best investment you can make for your kitchen.

Keep your pepper in a cool, dark place — not on the stove where heat degrades the oils. Stored properly, Kampot pepper keeps its flavor for up to two years.