"Kampot is a province in the southern part of Cambodia, just south of the capital Phnom Penh. It is the first Cambodian product to be given a PGI or Protected Geographical Indication in 2009 by the national government and the European Union. This means that the pepper vines must be grown within its designated area in Kampot and Kep province, following traditional methods. Kampot was the source of most pepper in France from 1863 to 1953, when the country declared independence. In the 1970s, the country became to site of political devastation and the pepper vines were left to die. They are very sensitive and require careful attention. The same fruit of the pepper vine produces a series of peppercorns.
Kampot fermented salted green pepper is a very special type of green peppercorn, which is to be used whole, as is, in place of ground pepper. Put into sauces, braises, even salads, they act as pepper but with a very special character: they pop in your mouth much like first rate caviar berries do, but these have a magical piperine flavor which hits your palate with an almost mentholated burst and is both surprising and delicious. The peppercorns themselves seem hollow. When wine is drunk after a hit of these peppercorns, your mouth comes alive. Now I can see why Lord Byron used to sprinkle cayenne pepper on his tongue before drinking claret. But the sensation with the salted peppercorns is even more delicious."