Kampot pepper is a rare peppercorn from Southern Cambodia. Following the destruction of the commercial pepper-farming industry during the Khmer Rouge genocide, wild pepper was rediscovered in the forests of Kampot and brought back into cultivation. The European Union has declared the region a Protected Designation of Origin (PDO) to ensure that this pepper is organically grown to the highest quality standards. This blend combines Kampot black pepper, ginger, lime, and tarragon with Maine sea salt to make a bright, refreshing blend perfect for tossing with vegetables, adding to dressing, rubbing into steak, or sprinkling on seafood after cooking. Featured on Saveur's list of favorite lunch condiments, Kampot & Salt also makes a lovely salt rim for margaritas!