The structural problem is familiar: Cambodia produces the raw material and the world buys it without knowing its name, so the premium flows to intermediaries instead of the farmers and processors.
The positioning under development is a GI-protected Cambodian pepper built for the finest food halls and the kitchens of serious chefs. Not a souvenir, not a supermarket spice rack. A named, documented pepper that belongs beside Alleppey cardamom and Sichuan peppercorns.




