Description
Our white Kampot pepper is one of the few peppercorns in the world that is produced from fully ripe red peppercorns. This production method is prescribed to Kampot producers by the PGI. Our white Kampot pepper is a rare, fine and delicate product.
The red peppercorns are picked individually from the bunch. They are then washed, scalded and soaked for one night in a vat of clear water. The skin surrounding the stone is then very soft and can be easily removed. The peppercorns are then washed several times and dried in the sun for two to three days, depending on the amount of sunlight.
Unlike the white Kampot pepper, most white peppercorns produced in the world are made from green or black peppercorns. They therefore sometimes have to macerate for several weeks to remove the outer husk. This long maceration gives white pepper a strong, animal-like smell that is not very pleasant for some people.
Our white Kampot pepper is therefore characterised by its genuine pepper aroma with a menthol note. In the mouth, the white Kampot pepper develops an intensely spicy flavour with delicate notes of fresh herbs, eucalyptus, citrus and rosemary.
| Variety |
Piper Nigrum |
| Origin |
Kampot IGP - Cambodia |
| Producer |
La Plantation (KPPA ID: P-3-002-001) |
| Netto weight |
50g |
| Packaging |
Sealed paper bag |
| Content |
100% White Kampot Pepper PGI |
| Colour |
light brown to beige |
| BBD |
36 month |
| Storage |
Store in a cool and dry place. Avoid light and humidity. |
| Allergen |
none |
La Plantation Website
