Description
The balance between strength and finesse: rarity in the world of pepper, Kampot White Pepper is obtained from harvested red grains at full maturity. A subtle and complex pepper, known for its aromatic purity.
OriginKampot, Cambodia
CertificationIGP
Intensity●●●●●
ParticularityRed seeds at full maturity
The finesse of maturity
Each red grain is Handpicked, one by one, directly on the cluster, as required by the PGI specification. After a first wash and a quick scalding, the grains are left overnight in clear water: this step allows to easily detach the thin outer shell. They are then washed several times, then Sundried for two to three days, depending on the intensity of sunlight.
An IGP that frames each stage of production
Kampot pepper is protected by a Geographical Indication Protected, based on the unique identity of its terroir: clay-limestone soils, tropical humid climate, maritime influence and optimal sunshine.
For white pepper, the PGI requires a rigorous selection after drying: only grains over 3 mm, with a regular shape and a uniform colour, can be marketed under the name Kampot Pepper White. One precise sorting, manual, is done to keep only grains meeting these criteria.
A white pepper against industrial practices
Most of the white peppers available on the market are obtained from green or black grains, macerated at length to remove the envelope. This process, often industrial, leaves a strong and animal smell that many find unpleasant.
In contrast, Kampot's White Pepper is distinguished by a Clear, balanced aroma, and a light mentholate note. Its natural color varies from cream beige to very light brown, sometimes marked with visible streaks. No artificial bleaching: the colour of the grain simply reflects its nature.
When discretion reveals taste
This white pepper reveals all its subtlety on delicate dishes. He raises the dishes without masking their finesse, and his absence of marked color makes it a preferred choice by the chefs for clear preparations.
Ideas for use
- Fish — steam, papillote or carpaccio.
- Seafood — Just ground on an oyster, a Saint James or a light broth.
- Clear preparation — mashed potatoes or white sauce, for a discreet but elegant seasoning.
- Shells — at the end of cooking on marine mussels or hulls.
To fully enjoy its aromas, avoid mixing white pepper with other colours. As with a wine of character, each variety deserves to be tasted for itself.
Keep the grains in a hermetic receptacle, sheltered from light and moisture.
The right move: Always mold at the last minute — This is where the White Kampot pepper reveals all its aromatic freshness.
Julien –
A real crush! This white Kampot pepper is of incredible finesse, with a delicate fragrance and a beautiful length in the mouth. He raises the dishes without crushing them, an indispensable in my kitchen!