White Kampot pepper PGI

White kampot pepper is a mild Kampot, ideal for lovers of French cuisine. The aroma is slightly citrus-like. This pepper is protected by Europe with the PDO label (PGI) 

Kampot pepper, called Mrech Kampot in Khmer, is named after a place and region in the south of Cambodia, now a popular travel destination: Kampot. The peppers come from small-leaved pepper plants of the Piper variety Lampong (such as the white muntok) or large-leaved plants of the Kamchay variety. Lampong peppers bear somewhat smaller berries than most pepper varieties, often of different sizes mixed together. 

The white Kampot pepper is made in the classic way from the ripe berry. After the peppercorns have been soaked in fresh water for several days, the skin is removed. As a result, the aromas in the peel no longer play a role, making the flavor palette of the core more pronounced, hence the light citrus note, for example. This makes this white pepper very suitable for fish and shellfish such as oysters. Also a great pepper for a béchamel sauce.

Kampot pepper is sometimes called the world's best pepper, a reputation built up in Indochinese times, when the Cambodian pepper was the star of every self-respecting French restaurant. Kampot is included in the 'Ark of taste'.

After the fall of the Khmer Rouge and the withdrawal of the Vietnamese, the Kampot farmers started growing pepper again instead of rice. Because the Khmer Rouge had focused all their efforts on rice cultivation, the cultivation of pepper in Cambodia was banned and therefore virtually lost.

The pepper is grown there in a centuries-old way. The land is still irrigated in the traditional way, without the use of pesticides. Only natural raw materials from plants and crayfish are used to fertilize the land, which are widely found on the many rice paddies in the area.

Why not organic? 

The reason for that is quite simple. The majority of the almost 350 family businesses in Cambodia that grow pepper in accordance with European protection rules are unable to meet the requirements of international organic standards, at least not without making major investments. Even though there is the option of micro-credit, this is not a feasible option for most family businesses. Most organic Kampot therefore comes from some larger companies.

In addition to the protected Kampot pepper, you have recently seen more and more pepper being offered on the European market that comes from this region, but outside the quality control of the Kampot Pepper Association. 

Use

Because white pepper releases its fragrant aromas when heated, add it at the end to the preparation of stocks and white sauces. The pepper combines excellently with crustaceans and white fish.

Features:

• white pepper from the ripe pepper berries of the Piper nigrum
• protected by the European PGI label (international: PGI)
• origin: Kampot region, Cambodia

Assortment

• available in glass, stand-up pouch and test tube of 10 ml
• larger quantities on request

Gift packaging

• the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the gift packaging section

General advice

• grind your pepper shortly before use
  

Save:

• store your kampot pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before March 2027 (03-2027)
• this expiration date is an indication

Would you like to know what this pepper tastes like??

You can also try a test tube.

Batch number

The batch number helps us trace which supply an item comes from. It is stated on the packing slip and the invoice