Until Kampot, Cambodia, I had never given pepper much thought. It is a staple on most tables at home in America, but I had no idea how fruity and fiery freshly dried pepper can be. The aroma is intoxicating! Rather like smelling tobacco leaves drying, there is a richer level of aroma than the familiar smell. Kampot pepper received a Geographic Indication, giving it a protected status similar to Champagne or Feta cheese. And so it should be. -k.