Cambodian cuisine shares many characteristics with that of its neighboring countries, which have intertwined histories, comparable climates and similar agricultural produce. Unfortunately, Cambodian cuisine does not have the same international exposure as Thai, Chinese or Vietnamese food, which are favorite takeaway and dine-in options in Europe, the U.S. and further afield.

When the Khmer Rouge took power in 1975, the country plunged into a tumultuous four-year period where food was scarce and land was re-purposed almost exclusively to produce rice. Unfortunately, this meant that much of the country's rich food culture was lost. 

The country also fell behind its neighbors in exporting its culinary dishes with no Cambodian food curriculum and few Cambodians able to travel abroad.

One ingredient unique to Cambodia, however, is Kampot pepper. Kampot pepper is often referred to as the "best pepper in the world," with the quartz content of the soil in the foothills of Kampot Province's Elephant Mountains giving the peppercorns their unique flavor. The peppers come in green, black, red and white varieties.

In 2016, Kampot pepper was granted EU Protected Geographical Indication status, a label reserved for geographical heavyweights such as France's Champagne or India's Darjeeling tea. The special pepper is the first Cambodian product to earn the distinction in the European bloc.

"It's called Kampot pepper because all the pepper in France during the protectorate was coming from Cambodia, and the only deep-water harbor at the time was in Kampot. So, the pepper was coming by boat from Kampot and therefore it was branded Kampot pepper, but actually, the pepper was coming from all over Cambodia," said Joannès Rivière, chef and co-owner of Cuisine Wat Damnak, Cambodia's first and only restaurant to date to make it onto Asia's 50 Best Restaurants list.

"Kampot pepper itself is mostly produced in Kep. If you look on the map, the whole coast of Cambodia is ideal for the cultivation of pepper because they get about 220 days of rain per year, which is not ideal for tourism, but it is very good for pepper," said Rivière.

"We have a special aroma. It's smellier, spicier and tastier than other peppers," said Kimsan Pol, executive chef at Embassy Restaurant in Siem Reap.

"Near the sea, there is good soil. That's why all the chefs are selecting Kampot pepper to be the number one in the world," said Kimsan.

Chefs in the country are trying to reinvent and give prominence to local cuisine. Kampot pepper has added a sweet flavor to the image of Cambodian food globally and gave international standing to the once overlooked gastronomic delights of the country.

(Cover photo: Kampot Pepper, from Cambodia, is often referred to as the "best pepper in the world." /CGTN Photo)