Smoked White Kampot Pepper PGI

White Kampot pepper is one of the few peppercorns in the world to be produced from fully ripe red peppercorns. This production method is imposed on Kampot producers by the PGI designation. White Kampot pepper is a rare, fine and delicate product.

The red berries are picked one by one from the bunch. They are then washed and scalded, and spend a night in a vat of clear water. The skin surrounding the stone is then very supple and can easily be removed. The seeds are then washed several times and dried in the sun for two to three days, depending on the amount of sunshine.

Unlike White Kampot Pepper, most of the world’s white peppers are produced from black pepper, so they sometimes have to be soaked for several weeks before the skin can be removed, giving white pepper a strong, unpleasant odour.

La Plantation is breaking new ground with its cold-smoked white Kampot pepper, using traditional Cambodian methods. This all-natural smoking process uses rice husks and coconut shavings to bring out the gourmet flavours.

This is an opportunity to rediscover white Kampot pepper in a completely different version, an innovation from La Plantation that we can produce from our farm in Kampot. When you order from us, you’re guaranteed a short supply chain, direct from the producer, and the chance to discover our exclusive creations!

White Kampot Pepper is distinguished by its creamy white to beige colour and its genuine peppercorn aroma with a hint of menthol.

With even more character than classic white Kampot Pepper, its smoky notes add exceptional flavour and leave a lasting taste of toasted rice in the mouth.

Mild and refined, white smoked Kampot pepper is ideal for enhancing the flavour of fish and beef or pork. Naturally, it goes very well with grilled meats and vegetables, but can also add that surprising smoky touch to other dishes such as soups, risottos, parsnip or mashed potatoes.

Our White Smoked Kampot Pepper is ideal for adding an aromatic touch to your white meat and fish dishes! Grind at the last minute and avoid cooking.

White Smoked Kampot Pepper is an exceptional creation that you need to take good care of. Once the packet has been opened, we recommend that you store the White Smoked Kampot Pepper in a small jar, such as our tube container, which holds 50g of pepper. It should then be kept in a cool, dry place, away from light and moisture.

Of course, you shouldn’t mix your peppers, and keep them in separate jars or mills, and keep bulk storage to a minimum! That’s why we pack all our spices directly at our Kampot Farm, to preserve their flavours as much as possible!