⭐️ Great Taste 2024 — Simply Delicious Award
White Kampot Pepper is a labour-intensive luxury. Black peppercorns are first soaked, then hand-peeled to reveal a creamy, refined interior with a distinctly different character to its black counterpart. Light citrus and rosemary tones lead into a piquant, lingering warmth — more heat than black pepper, but with remarkable elegance and complexity.
What the Great Taste Judges Said
"These are plump, attractive peppercorns with an excellent, fruity, citrus, aromatic, clean aroma. The creamy crunch releases fruit flavour which fills the mouth, complemented by enjoyable citrus notes with well-judged soft heat. They are complex and balanced and would add great character to plenty of dishes."
"A powerful, complex, citrus aroma which follows through with a kick on the palate. Strong, true, white pepper flavourings — more piquant than black pepper with more heat. Well-executed."
How to Use White Kampot Pepper
Its refined citrus heat makes it exceptional with:
- Cream sauces, béchamel, and veloutes
- Fresh seafood — scallops, lobster, and crab
- Avocado on toast with smoked salt and olive oil
- Delicate white meat — chicken and veal
- Soft cheeses and egg dishes
About Kampot Pepper
Kampot Pepper has been cultivated in the azure hills of southern Cambodia for centuries — first documented by Chinese explorer Tchéou Ta Kouan in the 13th century. Production nearly ceased under the Khmer Rouge regime in the 1970s, but has since been revived and granted Protected Geographical Indicator (PGI) status — making it the champagne of the pepper world. In chef circles, it is regarded as the finest pepper on earth.
✅ Suitable for vegetarians and vegans
Ingredients: White Kampot Pepper (Cambodia)
Available in: 100g pouch or x2 100g pouches
Storage: Once opened, store in a cool, dry, dark place.