Hong Spice's Kampot peppers are grown only from cuttings taken from local vines to ensure the genealogical character of our peppers.
Cuttings take three years to mature and produce peppers, with only the very best berries selected for our traditional pepper production process. Picked by hand between February and May, the berries are soaked in boiling local spring water and sun-dried.
We believe in an organic approach employing bio-nutrients and micro-organism techniques to maintain soil health and provide effective pest control without the need for any harmful chemical pesticides.
