Just outside Kampot, Cambodia, a model farm cultivates one of the world's most sought-after peppers, respecting both people and traditions.
History & expertise
La Plantation was founded in 2013, driven by a project that is both agricultural and humanitarian: to revive Cambodia's great pepper tradition, damaged by decades of war, while offering local communities sustainable and equitable development. On its lands in the south of the country, the family business cultivates spices and peppers using ancestral methods, without chemical inputs, with hand harvesting and meticulous sorting, berry by berry.
Specialties
The jewel of the house is, of course, Kampot pepper, protected by a geographical indication: red, black, or white, it offers a floral and fruity aroma of exceptional length, incomparable to standardized peppers. Other treasures revolve around it: long pepper, fresh brined berries, turmeric, kaffir lime, and spice blends that bear the aromatic signature of the farm. In the kitchen, these spices change everything: freshly ground Kampot red pepper on a duck breast, white meat, or even a ripe strawberry, and the dish takes on a new dimension.
FOODHUB supports this exemplary approach, where culinary excellence funds a virtuous social model.