Piper Nigrum Net volumes and weights: 50ml/45g/1.58oz The Chinese explorer Tchéou Ta Kouan describes pepper production in Cambodia as early as the 13th century but intensive pepper production dates back to the beginning of the Aceh War in Indonesia (1873-1908). The Sultan of Aceh, the historical name of the island of Sumatra, who did not want to leave his wealth to his Dutch enemies, burned his pepper plantations in 1873-1874. Part of the production then moved to Cambodia in the Kampot region. The pugnacity of the taste of Kampot pepper was already unanimous among French gourmets, it is the undisputed king of spices in the kitchen of the greatest French chefs. Find our recipes and tips for use on our site.