Kampot White Pepper
Key benefits of exceptional pepper
- Floral aromas and a hint of citrus for a unique signature
- Gentle heat that enhances fish and vegetables without masking them
- Calibrated grains, ground to order: maximum freshness
- IGP Kampot, organic cultivation and manual harvesting
Hand-harvested in the Cambodian coastal plains and then washed in spring water, Kampot white pepper is distinguished by its ivory color and slightly lemony notes. A simple pinch is enough to liven up a tuna carpaccio, a vegetable broth, or a tomato rougail: its gentle heat lets the ingredients express themselves while adding a touch of spicy elegance. Crushed in a mortar, it releases a floral aroma that invites you to travel and transforms your everyday dishes into gourmet creations.
Made from fully ripe red berries, the shell of which is removed before drying, this white peppercorn contains a high concentration of piperine and essential oils. The result: a complex flavor profile that's less aggressive than black peppercorns, allowing for less salt consumption while enhancing flavor perception. Its antioxidant compounds stand up well to slow cooking, while its subtle finish remains intact when added just before serving. Sea urchin marinades, white sauces, or sweet potato purées gain depth without bitterness or overpowering spice.
How to use Kampot White Pepper
- Grind in a mortar or mill just before dressing.
- Add a pinch to a court-bouillon for fine fish.
- Mix with soft butter for a quick sauce base.
- Keep the tube closed and away from moisture.
Composition (INCI) & Origin
How to use Kampot White Pepper
- Grind in a mortar or mill just before dressing.
- Add a pinch to a court-bouillon for fine fish.
- Mix with soft butter for a quick sauce base.
- Keep the tube closed and away from moisture.
Composition (INCI) & Origin
Piper nigrum (white pepper) 100%, PGI Kampot, from organic farming, harvested and dried by hand in Cambodia.
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