The Kampot pepper from the region of the same name in Cambodia is one of the best peppers in the world. The humid and hot climate near the coast of the Gulf of Thailand and the heavy clay soils create the perfect basis for excellent pepper qualities.
The cultivation for Kampot peppers is traditionally done by hand and does not involve the use of artificial fertilizers and pesticides. All types of Kampot pepper come from the same plant, the colour is determined by the degree of ripeness and processing.
To make White Kampot pepper, only the fully ripe, reddish berries are used. After harvesting, the berries are soaked in water for several days so that the outer skin dissolves. Then the white-beige grains dry in the sun.
This pepper is aromatic with a fine and fresh note. We recommend using our White Kampot pepper together with white poultry, fish, vegetables, light sauces and soups.
Salt is arguably the most important ingredient to enhance the flavors of your food. Without it, food just tastes bland. Chefs and gourmet cooks using gourmet sea salts produced in different parts of the world to enhance their special entrées with distinct flavors and textures.