Organic Kampot pepper | PGI* | whole | white

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 is traditionally done by hand and is very labour-intensive. The cultivation process does not involve the use of artificial fertilizers and pesticides. All types of pepper come from the same plant, the colour is determined by the degree of ripeness and processing. For the 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. The white-beige grains are then dried in the sun. White Kampot pepper is aromatic with a fine and fresh note. White Kampot pepper goes well with white poultry, fish, vegetables, light sauces and soups.