poivre de kampot blanc fume sechuan Its aroma is slightly smoky

Its aroma is slightly smoky

less subtle and less elegant than Ceylon cinnamon

Mapuche pepper

enhanced by a few spicy touches of Ceylon cinnamon

fine and delicate product

poivre de kampot blanc fume sechuan Its aroma is slightly smokyDescription Chinese explorer Tchou Ta Kouan describes Cambodia's pepper production as early as the 13th century, but intensive pepper production dates back to the start of the Aceh War in Indonesia (1873 1908). The Sultan of Aceh, the historical name of the island of Sumatra, who did not want to leave his wealth to his Dutch enemies, burned down his pepper plantations in 1873 1874. Part of the production then moved to Cambodia in the Kmpt region. The