Kampot pepper | PGI* | whole | white

What is it about / Product description

This white Kampot pepper from the protected Kampot region in Cambodia is one of the most sought-after pepper specialties in the world. The whole, cream-colored peppercorns are carefully hand-processed and gently sun-dried. Within Biova’s range of spices, this fine pepper is an attractive choice for sophisticated cuisine, gastronomy and artisan producers.

Thanks to the tropical climate and nutrient-rich clay soils, the pepper develops a clear, aromatic profile with a harmonious, well-integrated heat. Cultivation takes place on small plots, entirely by hand, without artificial fertilizers and without synthetic pesticides. Biova relies on selected bulk goods so that you receive consistently high quality for professional applications.

In the kitchen, white Kampot pepper shows its strengths especially in light, finely tuned dishes. It refines poultry, fish, vegetables, light sauces and soups without affecting the appearance. Use the whole peppercorns freshly ground from the mill or crushed in a mortar to release the full aroma directly when plating.

Origin

The peppercorns come from the Kampot region in the south of Cambodia, near the coast of the Gulf of Thailand. Humid, hot tropical climate and heavy clay soils offer ideal conditions for premium pepper with protected geographical indication (PGI). This designation of origin stands for controlled quality, traditional cultivation methods and a characteristic terroir that Biova actively supports.

Cultivation / Production / Harvest

Cultivation takes place on small family plots, entirely by hand and without the use of artificial fertilizers or synthetic crop protection agents. For white pepper, fully ripe, reddish berries are harvested, soaked in water for several days and then freed from their outer skin. The now white-beige corns are gently dried in the sun before being packed as whole peppercorns as bulk goods for large-scale users.

Special features

In contrast to standard peppers, these are selected whole peppercorns from a clearly defined origin with PGI status. The combination of traditional cultivation, hand processing and natural sun-drying creates a complex yet precise aroma. As the white variant, this pepper is particularly suitable for light dishes where subtle, elegant seasoning and a bright appearance are desired.

Differences in origin and processing

Pepper from Kampot differs from pepper from other regions through its specific terroir and strictly regulated cultivation methods. The several-day water treatment and subsequent sun-drying give white Kampot pepper a milder, less pungent profile than many industrially processed varieties. Compared to black Kampot pepper, the heat is more restrained, while fresh, slightly floral and fruity notes come to the fore.

Taste & aroma

White Kampot pepper has an aromatic scent with a fine, fresh note and subtle, slightly fruity nuances. On the palate it shows a clear peppery heat that is harmoniously integrated and does not overpower dishes. This elegant aroma is ideal for delicate sauces, fish dishes, vegetables, potato dishes and light side dishes.

Possible applications

• Delicate seasoning of light poultry, fish and seafood shortly before serving with freshly ground pepper.
• Flavouring of light sauces, cream soups, vegetable and potato dishes directly at the pass or at the table.
• Use in pepper mills for gastronomy, catering and artisan producers, for example for risotto, egg dishes or refined pasta creations.

Product specification

• Country of origin: Cambodia (Kampot region)
• Grain size: whole peppercorns (pieces / whole)
• Color: white
• Product type: Food / spice, bulk goods for large-scale users
• Weight per unit: approx. 1.05 kg per kg unit
• Packaging unit: Unit for gastronomy, trade and artisan producers