The Christian Science Monitor, as usual, takes a look into Cambodia’s internationally known Kampot pepper. Jared Ferrie writes the Cambodian government recently approved ‘geographical indication’ status for Kampot ground pepper, which Parisian chefs have called the best in the world.

Pepper has been cultivated in this region since at least the 13th century. But the spice’s heyday came much later, under French rule. Parisian chefs considered it the best in the world for its uniquely strong yet delicate aroma and its slightly sweet, eucalyptus taste. At the turn of the 20th century, Cambodia was exporting around 17.6 million lbs. a year, according to FarmLink, a company working with farmers to create a niche gourmet market in Europe.