Description
Kampot is an area of Cambodia made famous for its pepper, so much so Kampot Pepper is reputed to be the King of Peppercorns
The tropical hot humid climate mixed with the loamy soil creates the perfect mix for nature to make the best pepper on the planet
Cultivated used natural farming skills no artificial fertilizers or pesticides
The colour of peppercorn is determined by the ripeness, white kampot berries are harvested when ripe and black, the outer shell is then removed leaving the white peppercorn and a completely different flavour
Hand picked and sorted for quality to ensure the kampot white peppercorns are full of aroma and flavours of pepper and side notes mint and eucalyptus, perfect for meat and hearty meals
Grown in Kampot Cambodia
Grinder Use - Yes
Mortar and Pestle Use - Yes
Packed in Unit that handles - MUSTARD - CELERY - SESAME
Quick Reference
What is it?: White pepper from Kampot, Cambodia, made from fully ripe berries with the outer skin removed.
Flavour: Clean, earthy and aromatic with a refined pepper warmth.
Common uses: White sauces, seafood, poultry, soups and fine finishing.
Pairs well with: Crab, chicken, cream, potatoes and mushrooms.
Compare with: More regionally aromatic than standard white pepper and less visually intrusive than black Kampot pepper.
Substitute: Muntok white peppercorns.
Storage: Keep sealed in a cool, dry place away from steam, moisture and direct light. Whole peppercorns retain their aroma longer than ground pepper; close the pack promptly after use.
Good to know: Kampot white pepper starts from ripe berries, so it carries more mature flavour than pepper made from less developed fruit.
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