White Kampot Pepper is one of the few peppers in the world to be produced from the full-grown red corns. This method of production is imposed to Kampot producers by the rules of the PGI appellation. White Kampot Pepper is a rare, fine and delicate product. Its subtle aroma and notes of citrus and eucalyptus seduce the great chefs and the amateurs (Grinder Required).
The red corns are picked one by one on the bunch. They are then washed, threshed and spend a night in a tank of clear water. The skin surrounding the kernel is then very soft and can easily be removed. The corns are washed several times and sun-dried for two to three days depending on the sunshine.
Unlike White Kampot Pepper, most white peppers are produced from black peppercorns, so they must sometimes soak for several weeks to remove the envelope, giving the white pepper a strong and unpleasant aroma.
White Kampot Pepper stands out by its creamy white to beige color and its real pepper aroma with a menthol note.
In the mouth, it develops an intense spicy taste with delicate notes of fresh herbs, eucalyptus, citrus and rosemary.
It can be ground fresh on a grilled fish, or on oysters. White Kampot Pepper will give spice to your sauces or broths.
As with all our Kampot Pepper, we advise you not to mix White Kampot Pepper with any other pepper colors, just as you wouldn’t do with a great vintage of wine.
Once the package is opened, we recommend that you transfer the Kampot Peppercorns from the plastic bag directly to the paper tube certified for food. Keep it in a cool, dry place, away from light and moisture and retain its unique flavor and aroma. Grinder Required.
