Kampot pepper is a cultivar of black pepper grown and produced in Cambodia. It was also known as poivre d'Indochine during the early 20th century under the French protectorate. The modern name is derived from the area where it is grown, the Province of Kampot, which previously also included the later separated Province of Kep.
Kampot pepper is a certified geographical indication (GI) product in Cambodia (since 2010) and in European Union (since 2016). There are two varieties, the kamchay (កំចាយ) and the lampong (or Belantoeung), locally known respectively as "small leaves" and "big leaves".