White Kampot Pepper PGI
White Kampot Pepper is one of the few peppers in the world to be produced from the full-grown red corns. The Smoked White Kampot Pepper is a pepper of character, with well balanced woody flavors.
Victim of its success
Smoked White Kampot Pepper: a subtle and well-balanced
Kampot White Pepper is one of the few peppers in the world to be produced from the full-grown red grains. 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.
The red corns are picked one by one on the bunch. They are then washed, treshed 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.
Focused on innovation, La Plantation develops a unique cold-smoked White Kampot Pepper.
With even more character than classic Kampot White pepper, its smoky notes bring an exceptional flavor and leaves a lasting taste of grilled rice on the palate.
Sweet and refined, it exalts perfectly the taste of fish and flavoring beef or pork.
Once the package is opened, we recommend that you keep the Kampot Pepper corns in a cool, dry place, away from light and moisture, so that it retains all its flavor and aroma.
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