PRODUCT INFO

White Kampot Pepper is made by picking the pepper once it has turned red, placing the pepper in hot water for two minutes and then removing the skins. This is then dried for a week to reveal a white pepper. 

Description and Use: The natural enzymes in the outer husk (pericarp) are removed leaving a pure piperine intensity without adding (much) flavour. Best used when seasoning foods that already provide good taste. The peperine warms up your taste buds and jumps straight to the back of your palette, significantly magnifying your food flavours without interfering with them. Ideal for seasoning seafood, desserts and savoury foods.

White Kampot Peppercorns have a nutty, almost fruity note combined with an underlying heat that just keeps coming, more so than any other pepper in the world. White Kampot Pepper is the very best seasoning complement to a high quality salt.

Other Common Names: Black Pepper, White Pepper, Green Pepper, Red Pepper. Botanical Name: (Piper nigrum).Description & Use: All true pepper whether black, white, green or red come from the berries of a tropical evergreen vine.