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White Kampot pepper IGP smoked – Image 2

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White Kampot pepper IGP smoked

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Price range : 1 990 XPF to 2 790 XPF TTC

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Category: Peppers and salts

Description

Delicate aromas prolonged by smoking: the Kampot white pepper, produced exclusively from red grains harvested at full maturity, reveals in its smoked version an intensity enriched with woody notes evoking grilled rice.

OriginKampot Farm, Cambodia

CertificationIGP

Intensity●●●●●

SignatureSmoking rice bark & coconut

An exceptional white pepper

Kampot's white pepper is one of the rare peppers produced exclusively from Red grains harvested at full maturity, as required by the Protected Geographical Indication (PGI) of Kampot. The result is a precious, subtle pepper and a great finesse.

Each red grain is taken by hand, directly from the cluster. After harvesting, the grains are cleaned, scrubbing and soaked overnight in clear water to soften the skin, which will then be easily removed. The nuclei are rinsed several times before being Sundried for two to three days, depending on the intensity of sunlight.

Unlike white Kampot pepper, the majority of the world's white peppers are obtained from black grains, requiring prolonged dipping that lasts several weeks — a method that often generates a strong, unpleasant smell.

A traditional smoke for an exceptional pepper

The Plantation offers a smoky version of Kampot's White Pepper, made according to an ancestral method of cold smoking, specific to Cambodian tradition. This natural technique is based on the use ofRice bark and coconut chips, bringing a gourmet aromatic signature.

This exclusive creation is made possible by the production of short circuit, directly from the Kampot farm: by buying at the source, you access unique products, without intermediary.

Kampot's white pepper is distinguished by its colour ranging from creamy white to beige, as well as its true pepper fragrance, enhanced by a hint of menthol.

In his smoky version, he reveals a higher intensity, enriched by woody aromas evoking the grilled rice. This aromatic complexity settles permanently in the mouth.

Delicate and elegant, the smoked white pepper from Kampot sublimes the fish and the red and white meat. It ideally accompanies grilled vegetables or meats, and brings an unexpected smoke touch to recipes such as soups, risottos or purée of root vegetables.

The right move: to reveal all the subtlety of its aromas, add it just before serving, without cooking, in order to preserve its taste qualities.

Smoked white pepper from Kampot is a delicate product that deserves careful preservation. Once the bag is opened, transfer it to a hermetic receptacle, as our tube can hold up to 50 g.

Keep it in a place dry, fresh and sheltered from light. It is essential not to mix it with other peppers, neither in the same pot nor in the same mill, in order to preserve the integrity of its flavors.

This is why we condition our spices directly with the Kampot Farm, to ensure optimal quality up to your table.