Reddish-brown pepper, grown in the Kampot region in the South of Cambodia. Sheltered by a mountain range, this region, extending to the sea, benefits from an exceptional climate, created by sea winds, soil quality, sunshine and precipitation levels in the rainy season. Red pepper is a pepper that has reached full ripeness on the bunch, which gives it gourmet notes (warm bread, pastry) and spice, whilst retaining its great fresh flavour. After harvesting, it is dried in the sun like black pepper. Ideal for red meats, lamb, poultry, oily fish and vegetables such as red cabbage or lentils.