I used to think pepper was background noise... until one trip to Cambodia made me rethink every meal.

For most of my life, pepper was a final shake. A habit. Sharp, dusty, easy to ignore.

But I’ve always loved to cook, and when I travel, I seek out farms and producers in pursuit of better flavor and better nutrition. That curiosity led me to pepper — and eventually to Kampot, Cambodia.

Kampot pepper has long been famous, especially in Europe. The French, in particular, have revered it for generations. It’s one of the few peppercorns in the world with PGI certification, meaning it can only be called Kampot if it’s grown in this exact region and meets strict quality standards (several audits per year!) — much like Champagne for wine.

What I didn’t expect was how deeply it would change my understanding of pepper.

The first time I tasted Kampot peppercorns at the source, I honestly wondered if I’d been lied to my whole life. This wasn’t the pepper I grew up with. It was floral, citrusy, herbaceous — alive. It wasn’t one-dimensional heat; it unfolded in layers. I brought back two kilograms to share with friends in Singapore and Canada, and suddenly pepper wasn’t an afterthought anymore. It became the whole point.

 

Where Kampot's Flavor Really Comes From

Part of what makes Kampot pepper so special is the land itself — ancient, mineral-rich soils shaped by mountain runoff, steady coastal humidity from the Gulf of Thailand, and a monsoon rhythm that allows the pepper to ripen slowly and evenly. This rare balance of sea, soil, and climate gives Kampot pepper its signature depth and aromatic complexity. And just as important, it’s tended by farmers whose methods have evolved alongside the land itself, refined over generations. 

However, even within Kampot, the farms have varying quality. When we decided to build Piper around Kampot pepper as our Debut Blend, we spent months evaluating producers — not just for quality, but for philosophy and practice. We needed farms that could scale with us without sacrificing integrity.

The farm we ultimately partnered with isn’t massive but what sets them apart is their approach to what they call "nutrition farming." Instead of treating pepper vines as a monocrop, they plant fruit trees between them to encourage biodiversity. That biodiversity feeds the soil, and the soil feeds the pepper. They compost naturally, produce their own worm castings for fertilizer, and avoid anything artificial. Everything starts underground.

What makes Kampot especially unique is that this kind of farming cannot simply be copied. There’s a well-known story in the region about a Japanese company that tried to grow Kampot pepper using outside methods. Within a year or two, all their crops failed. The land rejected it.

Farming Kampot pepper requires generational knowledge built alongside modern science to truly thrive. That care, restraint, and understanding show up unmistakably in the flavor.

Instagram Reel: How Did We Find Our Farm?

 

Why We Created Debut Blend

When Layla and I started Piper, we didn’t want to sell pepper for the sake of selling pepper.

We wanted to create a peppercorn blend that felt intentional — a real introduction to what pepper can be. Debut Blend is exactly that.

We wanted something distinct, but not weird. Complex, but not intimidating. A peppercorn you’d actually reach for and grind every day.

We tested peppercorns from all over the world: Syria, Laos, Vietnam, Taiwan, Hainan, Malaysia, India. We kept coming back to Kampot. The balance was unmatched. It worked across cuisines. It simply made food taste better.

Even then, we didn’t stop. Once we committed to Kampot pepper, we sampled more than ten different producers. Only four made the short list. From there, we tested countless combinations and ratios to get things just right.

 

What’s Inside Debut Blend (and Why It Works)

Debut Blend is built around harmony.

We use black AND red Kampot peppercorns, all from the same land and naturally produced.

Black peppercorns are harvested while the berries are still green and unripe, then sun-dried to darken the skin and concentrate their flavor. In Kampot, black pepper is deeply aromatic rather than aggressively spicy, with herbaceous notes and a rounded, lingering warmth. It forms the backbone of the blend with structure that grounds everything else.

Red peppercorns are the same berries, left to fully ripen on the vine until they turn bright red. They’re harvested later, briefly boiled, and dried more gently to preserve their natural sweetness and fruit-forward character. These red peppercorns are not muted or dull — they’re vibrant in both color and flavor. I often get notes of red cherry, citrus, and subtle florals. They’re expressive, aromatic, and less aggressive in heat.

But even within Kampot, red peppercorns vary dramatically. We chose this particular farm because their reds are distinctively fruity. It isn't just a softer version of black pepper, but something with its own unique personality. 

We intentionally chose not to create a tri-blend of black, red, and white. While those are common in stores, we found that white peppercorns from Kampot were too overpowering when combined with the region’s natural richness. With Kampot, restraint matters. Fewer elements let the flavors sing instead of compete.

Finally, each batch of peppercorns is hand-sorted for size, color, sheen, and texture. This isn’t just about aesthetics — it directly affects how evenly the pepper grinds, how the aroma releases, and how balanced the flavor feels from first grind to last.

Instagram Reel: Difference between Black and Red Peppercorns?

 

Finding the Perfect Ratio

Once we committed to black and red Kampot peppercorns, the real work began.

We tested dozens of ratios — 80/20, 20/80, everything in between. When we had a higher ratio of black peppercorns, it felt too heavy and woody. When we had a higher ratio of red peppercorns, it skewed too bright and fruity. The goal was never to make one louder than the other, but to strike balance.

When we landed on 50/50, everything clicked.

The red peppercorns lift the blend with fruit and aroma, while the black pepper adds warmth and structure. The first thing you notice is the fragrance — not aggressive, but inviting. When freshly ground, the aroma opens up and fills the air before you even take a bite.

Debut Blend is meant to be a reintroduction to pepper... just like the one I had when visiting Kampot for the first time. 

 

How I Cook With It

Debut Blend is fruitier than most pepper blends people are used to, and that changes how I cook with it.

Of course, it works beautifully in savory dishes... but when we started experimenting across different cuisines, one area really stood out: DESSERTS. The natural fruitiness of the blend adds character and depth, giving sweet dishes a bit more edge and elegance.

I especially love it on creamy desserts like cakes. The warmth, subtle spice, and aromatic lift cut through the richness and complement the creaminess in a way that feels layered and intentional. It’s not about making dessert spicy—it’s about adding dimension.

If you’ve never tried freshly ground pepper on dessert, I highly recommend starting here. It might surprise you in the best way... I even put Debut Blend on my tres leches wedding cake :)

 

This Is Just the Beginning

Our hope is that Debut Blend helps you see pepper differently.

That you understand why we care so much about peppercorns and why we believe there’s real artistry here, just like there is with wine, olive oil, or coffee.

We curated Debut Blend for you.

It’s our way of welcoming you into the Piper family... and it’s just the beginning of our peppery adventures together.