La Plantation manages 22,000 Kampot pepper posts on 20 hectares. They grow the pepper in a traditional, organic way, in strict compliance with the PGI standards for Kampot pepper and use only organic fertilizers.
The Province of Kampot in the Kingdom of Cambodia has for many centuries held the reputation of producing the best pepper in the world, by the leading Chefs in Paris and their Michelin starred restaurants.
Most white pepper is produced from black peppercorns, so they must sometimes soak for several weeks to remove the envelope, giving the white pepper a strong and unpleasant aroma.
White Kampot Pepper is one of the few peppers in the world to be produced from the full-grown red corns. The red corns are picked one by one on the bunch. They are then washed, threshed and spend a night in a tank of clear water. The skin surrounding the kernel is then very soft and can easily be removed. The corns are washed several times and sun-dried for two to three days.
It stands out due to its creamy white to beige color and its real, pure pepper aroma. It can be ground fresh on grilled fish, shrimp, scallops, and shellfish like clams and oysters. We also love it on chicken. White Kampot Pepper will give a wonderful flavor to your sauces and broths.
- Certified Organic by EcoCert
- World Fair Trade Certified
- PGI (Protected Geographical Indication) and KPPA (Kampot Pepper Promotion Association) Certified
Ingredients: 100% White Kampot Pepper (Piper Nigrum)
50 gram (1.76 ounce) recyclable tube
