That was all she wrote. "I just love my apron!" 


We get that a lot...our customers are very loyal and love the products they purchase, but rarely do we get photos to share! We are so appreciative of Teresa sharing this backyard grilling moment in her Youm apron! 


Hmmm. Let's see...2020...our son blessed us with a wonderful daughter-in-law at their wedding in Palm Springs...that's about everything worth remembering.

As for the Pepper Project, we worked to fill online orders for our customers here and keep fulfilling the needs of our friends, vendors and, most importantly, the students, in Cambodia.

KIS group photo

Kudos go out to the staff and teachers at Kep International School for keeping the learning happening in that small village. While schools were ordered to be shut down, the administrator, Melissa Kelsey, and her dedicated staff worked to get these young students connected remotely for online learning. No small feat.

In a place where connectivity is spotty at best and where computers are a luxury, Melissa managed to keep her students engaged and excited thus minimizing the loss of learning. Oh, and did I mention, she did all this while having to vacate the school and relocate to their current (and superior) location.

We are proud to support Kep International School with donations going toward the many needs of the students. This school is making a difference in the lives of these kids and in the future of Cambodia.

This all-natural body scrub is easy to make with just 3 ingredients…black Kampot pepper, palm sugar and sunflower or coconut oil. The heat from the pepper creates a warming action which really helps with aching muscles.

8 tablespoons palm sugar
1 tablespoon course ground black Kampot pepper
Sunflower or coconut oil to create paste (approx. 1/4 cup)

• Mix all ingredients to create a paste.
• Buff away dead skin cells to leave the skin with an incredibly soft feel.

So, we were at the Orange County Fair and happened to catch Chef Michael Chiarello giving a cooking demonstration. One of the dishes that he whipped up was this amazing pasta that we tried at home. It was out of this world.

You need sliced garlic, olive oil, salt, Kampot pepper, pasta, a bottle of cheap red wine, red pepper flakes and broccoli.

Pour the entire bottle of wine into a sauce pan and reduce it by about half. Set aside.

Get your water boiling in another large pot then toss in the broccoli crowns to blanch. When the water returns to a boil take the broccoli out and set them aside. Keep the water in the pot.

Heat the oil in a large saute pan and add the sliced garlic. Brown the garlic, then add the broccoli, salt, Kampot pepper and some red pepper flakes to saute. Remove broccoli from pan.

Pour the reduced wine into the pan with the garlic and bring the wine to a boil.

Then cook your pasta in the same water you used to blanch the broccoli. Don't cook it all the way. In fact, when it softens up enough to bend, transfer it into the pan with the wine. Cook the pasta the rest of the way in the wine. Mix in broccoli and serve. Top with Parmesan cheese.

Easy and refreshing with lots of flavor!

Here's an easy way to add some zing to your summertime dessert. Sprinkle cracked Kampot pepper over your favorite vanilla or strawberry ice cream. Add fresh, sliced strawberries and you have a unique flavor that everyone will love!


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