White Kampot Pepper: the spice of the moment

White Kampot pepper is a spice cultivated in the Kampot region of Cambodia. It stands out for its fine, lightly citrus flavour profile, made possible through a precise transformation process. This white pepper carries floral aromas, a touch of acidity and a soft, balanced intensity loved by chefs and spice enthusiasts.

As a controlled-origin product, it belongs to the most emblematic agricultural specialties of Cambodia. Its production is based on traditional methods that guarantee consistent quality and recognised traceability.

This guide explains its origin, its characteristics and its culinary value, so you can understand why white Kampot pepperholds such a special place in the world of spices.

Origin and PGI designation: why Kampot is a mark of quality

Kampot Pepper is grown in the southern region of Kampot, Cambodia. Its unique terroir, with mineral-rich soils and a warm, humid climate, allows pepper plants to develop deep and complex aromas. This combination of geographical and climatic factors gives Kampot pepper a singular aromatic identity. In 2010, it received the PGI, Protected Geographical Indication.

The PGI label is a real mark of quality. It guarantees that the pepper is grown, harvested and processed using traditional methods, and that it comes exclusively from plantations located in the provinces of Kampot and Kep. Producers must be members of the Kampot Pepper Promotion Association (KPPA) to sell PGI pepper.

This recognition protects local know-how, ensures fair compensation for producers and guarantees consumers an authentic, traceable product.

Difference between white pepper, black pepper and white Kampot pepper

White Kampot pepper differs from other peppers because of its specific transformation method. It is made from fully ripe red berries of Piper nigrum Kampot, soaked overnight in water to remove their outer skin.

This simple yet precise process creates a pepper that is softer, more floral and more subtle than black pepper, which keeps its outer layer and develops stronger, sharper flavours.

Compared with black or red pepper, white Kampot pepper is especially suited to delicate dishes, where its flavour enhances rather than dominates.

Aromas of white pepper: subtlety and finesse

White Kampot pepper is known for its delicate and elegant aroma. On the palate, it reveals floral notes, light citrus accents and a gentle warmth. This finesse makes it ideal for seasoning fish, seafood, vegetables or delicate sauces where subtlety matters more than intensity.

Unlike black pepper, which is more robust and pungent, white Kampot pepper stays in the background. It supports other flavours and brings a refined aromatic signature to every dish.

Traditional cultivation methods

White Kampot pepper is grown using traditional methods passed down through generations. The Piper nigrum plants are carefully pruned, supported and maintained throughout the year. The soil is enriched naturally, without chemical fertilisers, to protect the pepper’s aromatic richness.
Each plantation follows a precise seasonal calendar for pruning, flowering and harvesting, adapted to the local climate.

This slow and respectful approach ensures a pepper that reflects its terroir, its environment and the skill of the farmers who cultivate it by hand.

Specific processing steps for white pepper

After harvest, the ripe red berries are sorted with great care. Soaking them in water helps remove the outer skin. The grains are then washed and sun-dried for several days, a key step that intensifies their floral and citrus notes.

For smoked white pepper, the grains are exposed to wood smoke for several hours. This adds toasted, warm aromas that are unique to this traditional method.

These steps guarantee a pure, aromatic product that stays true to the Kampot terroir.

How Kampot’s terroir shapes the flavour

The Kampot region offers a rare combination of elements: limestone and sandy soils, a warm and humid climate, and strong sunlight. Together, these conditions create a pepper with exceptional finesse, floral complexity and a subtle, lingering heat.

No other white pepper in the world carries this precise balance of aromas. This is why white Kampot pepper is recognised as one of the finest peppers globally.

Thanks to its finesse, White Kampot Pepper is perfect for dishes where subtle flavour matters. It is often added at the end of cooking to preserve its floral and citrus notes. It also works well in marinades, sauces and delicate recipes.

Tips for unlocking all the aromas

• Grind the pepper at the last moment to keep its floral and citrus flavours fresh.

• Pair it with fresh herbs or gentle spices such as cardamom or ginger for a balanced aromatic profile.

• Avoid long cooking, which can reduce its delicate notes.

• Use it sparingly: its flavour is subtle, but a small amount is enough to enhance a dish.

Simple recipes and culinary pairings

• Fish and seafood: A white fish fillet sprinkled with freshly ground White Kampot Pepper just before serving becomes elegant and bright.
  It pairs beautifully with scallops, especially in festive dishes such as our Scallop Carpaccio with White Kampot Pepper.

   

• Poultry and white meats: Season a marinade with white Kampot pepper, lemongrass and olive oil for a fresh and delicate profile.
  It enhances chicken, veal, turkey or even slow-roasted festive dishes.

   

• Steamed or sautéed vegetables: Crushed grains of white Kampot pepper bring depth to carrots, courgettes or asparagus.
  They also work well with mashed root vegetables or lightly charred greens.

   

• Delicate sauces: Add a small pinch to béchamel, white wine sauce or lemon butter sauce.
  It lifts the flavour without overwhelming the other ingredients.

Benefits and properties of piperine

White Kampot Pepper contains piperine, a natural compound known for supporting digestion and improving nutrient absorption.
Thanks to its gentle processing method, this pepper keeps these beneficial properties while remaining soft, floral and pleasant to taste.
It brings balance to dishes without aggression, making it ideal for sensitive palates or refined recipes.

Quality commitments and artisanal production

Hand harvesting and grain-by-grain sorting ensure an exceptional product.
Producers in Kampot follow traditional methods that value local expertise and protect agricultural heritage

This artisanal approach guarantees a pepper that is authentic, traceable and aligned with fair-production standards.

How to recognise real White Kampot Pepper PGI?

To ensure authenticity:

• Check the PGI label on the packaging.

• Look for white, uniform grains of consistent size.

• Smell the pepper: the aroma must be floral, lightly citrus, never harsh.

• The flavour should be delicate, long-lasting and clean.

What is the difference between white pepper and black pepper?

White pepper is made from fully ripe red berries whose outer skin has been removed.
Black pepper keeps its skin and has a stronger, sharper taste.
White Kampot Pepper is more subtle, floral and lightly citrus.

How do I use White Kampot Pepper in cooking?

You can sprinkle it at the end of cooking or use it in marinades, sauces and delicate dishes.
It works well with fish, poultry, vegetables and creamy sauces.

How do I recognise real White Kampot Pepper PGI?

Look for the PGI label, check that the grains are uniform and pale, and smell the pepper.
The aroma should be floral, gentle and citrusy.

Can White Kampot Pepper be used in desserts?

Yes. Its floral and citrus notes pair well with fruit salads, vanilla desserts and caramel.
It brings a refined, aromatic twist.

Is White Kampot Pepper strong?

It brings heat, but in a soft and smooth way.
Its flavour is elegant rather than aggressive.

White Kampot Pepper is more than a seasoning — it is an aromatic signature.
Every grain reflects Cambodian craftsmanship, the richness of its terroir and the precision of its manual harvest. Its floral and citrus notes bring finesse and depth to dishes without overpowering them.

Whether used on delicate fish, sautéed vegetables or refined sauces, White Kampot Pepper enhances flavours with elegance.