Kampot pepper, with its protected geographical indication status, has earned international acclaim as one of the world's finest pepper varieties. Grown in the mineral-rich soil of Cambodia's southern coast under specific conditions of terroir, these peppercorns feature complex flavor profiles that have captivated chefs worldwide.

This guide explores the historic pepper plantations around Kampot province, where visitors can learn about traditional cultivation methods, participate in harvesting activities, and sample the four distinct varieties of Kampot pepper: green, black, red, and white. From colonial-era plantations to modern organic farms, the region offers fascinating insights into this culinary treasure that once commanded the tables of France's finest restaurants.

La Plantation stands as one of Kampot's most comprehensive pepper tourism experiences, offering guided tours in multiple languages across their 20-hectare organic farm. Set against the backdrop of Phnom Voar (Vine Mountain), this French-Cambodian owned plantation maintains traditional farming methods while implementing sustainable agricultural practices.

Visitors can follow the pepper production process from vine to table, learning how pepper berries are carefully handpicked and sun-dried according to techniques passed down through generations. The on-site restaurant offers a pepper-themed tasting menu featuring creative dishes that highlight the distinctive characteristics of each pepper variety, from the fresh floral notes of green peppercorns to the robust complexity of fully ripened red pepper.

The Kampot pepper harvest, taking place annually between February and May, offers visitors a unique opportunity to participate in the careful collection of pepper berries alongside local farmers. Several family-run plantations welcome tourists during this period, providing hands-on experiences that demonstrate why Kampot pepper commands premium prices in international markets.

Each pepper variety requires specific harvesting techniques and timing—green peppercorns are picked before ripening, black peppercorns are harvested when the berries turn from green to yellow-green, while red peppercorns must fully ripen on the vine. The creation of white pepper involves the additional step of soaking red berries to remove their outer skin, revealing the white core with its distinctive aroma and milder heat profile.