White Kampot Pepper PGI

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

The red peppercorns 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 green or black peppercorns. They must therefore be soaked, sometimes for several weeks, to remove the outer shell. This long maceration gives white pepper a strong, animal odour that some people find unpleasant.

White Kampot peppercorns are therefore distinguished by their genuine pepper aroma, with a hint of menthol. The colour of white Kampot peppercorns ranges from creamy white to beige and light brown.

The Kampot Pepper Geographical Indication (PGI) highlights the unique terroir of the Kampot region: its soil, tropical climatic conditions, proximity to the sea and maximum sunshine during the harvest season. The specifications of the Kampot Pepper appellation determine the qualities to be respected for each color of pepper. For the White Kampot Pepper, a manual selection is made grain by grain after drying, to keep only the large grains, of a beautiful beige color and eliminate all the grains that do not meet these criteria. The minimum size for White Kampot Pepper is 3 millimeters. Only beautiful peppercorns, with a nice light beige color, are sold as White Kampot Pepper.

The short soaking and natural drying phase in the sun give white Kampot pepper its special taste and aroma.

Please note that the designation White Kampot Pepper does not imply that the seeds must be very white. If you see snow-white peppercorns on the market, it is not a natural color. The seeds will have been artificially blanched. The color of our White Kampot Pepper corns is creamy white to beige, light brown, and you can see small streaks on the seed.

The Kampot region has built its reputation on pepper grown in the area since the 13th century. During the 19th and early 20th centuries, pepper cultivation expanded with the arrival of Chinese from the island of Hainan. As Cambodia’s only port, Kampot controlled all the export trade, of which pepper was an important part. The end of the protectorate and the Khmer Rouge civil war almost led to the disappearance of pepper growing in the region. Fortunately, a few planting families managed to keep small plantations and were able to contribute to the revival of pepper cultivation through cuttings. Far from the production of the early 20th century, today’s production of genuine Kampot pepper is around 100 tonnes a year.

It can be ground fresh on grilled or steamed fish, oysters, shellfish or crustaceans. White Kampot pepper will add spice to your sauces or stocks. Another advantage, highlighted by chefs, is its colour. Freshly ground white Kampot pepper will not colour dishes such as mashed potatoes or white sauces.

• Potato mash à la Joël Robuchon
• Just ground white Kampot pepper on an oyster or a raw or cooked scallop, a carpaccio of sea bass
• Mussels or marinated cockles (grind at the end of cooking)
• On steamed fish or fish en papillote

As with all our Kampot peppers, we advise you not to mix White Kampot pepper with other colours of pepper, as you would with a fine vintage wine.

Once the packet has been opened, we recommend that you store white Kampot pepper in a cool, dry place, away from light and moisture, so that it retains all its flavour and aroma. To preserve its aroma, white Kampot pepper should be ground or crushed at the last minute. To do this, you can use the La Plantation mill with its ceramic mechanism or the traditional mortar made from sugar palm wood.