Kampot is known for its pepper production. Back in the day, when Cambodia was a French colony, no respectable restaurant in France would be without Kampot peppercorns on their tables (source). Today, although it may not be exported as it once was, the taste is still unbeatable. Kampot pepper is a unique burst of pepper flavor that I have yet to taste its match in all my travels. Believe it or not, pepper can be eaten green like in the picture above. It is especially good stir fried with seafood. The locals usually pickle it green to be used year round. However, in the market, one can always find red, black, and white peppercorns year round to be freshly ground.