When some of the fruit (peppercorns) turn red they begin to harvest them and that becomes black pepper. Any fruit that turns red is left on the vine for up to four months to yield a rare, sweet peppercorn – red pepper. The sweetness comes from the additional time in the sun. Red peppercorns represent about twenty percent of the annual harvest and so being much more rare are correspondingly more expensive. Because of the high peperine content in Kampot Pepper one uses much less than lower quality peppercorns.