White Kampot pepper is a mild Kampot, perfect for lovers of French cuisine. The aroma is slightly citrusy. This pepper is protected by Europe with the BOB label (PGI)
Kampotpepper, which is 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 pepperplants of the Piper variety Lampong (like the white muntok) or large-leaved plants of the Kamchay variety. Lampongpeppers bear somewhat smaller berries than most pepperstypes, often different sizes mixed together.
The White Kampot pepper is made in the classic way from the ripe berry. After the pepperAfter the grains have been soaked in fresh water for several days, the skin is removed. This eliminates the aromas in the skin, making the core's flavor palette more pronounced, hence the light citrus note, for example. This makes this white pepper very suitable for fish and shellfish such as oysters. A great pepper also for use in a béchamel sauce.
Kampot pepper is called the world's best pepper named, a reputation built up during the Indochinese period, when the Cambodian pepper The highlight was in every self-respecting French restaurant. Kampot has been included in the "Ark of Taste."
The Kampot farmers are back after the fall of the Khmer Rouge and the withdrawal of the Vietnamese pepper started growing rice instead of rice. Because the Khmer Rouge had focused all its efforts on growing rice, the cultivation of pepper banned in Cambodia, and thus almost lost.
The pepper Farming is done in a centuries-old manner. The land is still irrigated traditionally, without the use of pesticides. Only natural plant materials and crayfish, which are abundant in the many rice paddies in the area, are used for fertilizing the land.
Why don't we sell this kampot as organic? pepper?
Because we are an online store and ship the freshly packaged products and do not physically hand them over, our peppers Considered as produced under our own label. Because we are not certified, we are not allowed to offer you the products as organic.
Usage
Because white pepper when heated it releases fragrant aromas add the pepper at the end for the preparation of broths and white sauces. The pepper combines excellently with shellfish and white fish.
Features:
- white pepper of the ripe pepperberries of the Piper nigrum
- from organic cultivation
- protected by the European BGA label (international: PGI)
- origin: Kampot region, Cambodia
Assortment
- available in glass (60 grams), stand-up pouch and test tube (10 ml)
- larger quantities on request
Gift wrapping
- 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:
- save your kampot pepper in closed packaging
- preferably store in a dark, dry and cool place
- batch 220346 - best before March 2027 (03-2027)
- This expiration date is an indication
Would you like to know how this pepper tastes?
You can also try a test tube.
Batch number
The batch number helps us track which shipment an item originates from. It is also listed on the packing slip and invoice.
