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, 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 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.

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 husk is removed. As a result, the aromas in the skin no longer play a role, so that the flavor palette of the core becomes 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 béchamel sauce.

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

Our Kampot peppers come from one of the many family businesses with a pepper plantation. These are from farmers who, after the fall of the Khmer Rouge and the withdrawal of the Vietnamese, started growing pepper again instead of rice. Because the Khmer rouge had focused all arrows on the cultivation of rice, the cultivation of pepper in Cambodia was prohibited, and therefore almost lost.

The pepper is cultivated in an ancient 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 can be found on a large scale on the many rice paddies in the area.

Why not organic?

The reason for this is quite simple. Most of the nearly 350 family businesses in Cambodia that grow pepper under 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 possibility of micro-credit, it is not feasible for most family businesses. Most organic Kampot therefore comes from a few larger companies.

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

Use

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

Attributes:

• 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, pouch and test tube
• glass jar contains 75 grams
• standup pouches with a content of up to 30 to 500 grams
• available in 10 ml test tube
• larger quantities on request

Gift Wrap

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

General advice

• grind your pepper shortly before use
  

Save:

• keep your kampot pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before February 2026 (02/26)
• this best before date is an indication

Would you like to know how this Phú Quốc tastes?

Can you also use a test tube