Organic white Kampot pepper, whole peppercorns PGI

Product description

Organic Kampot pepper from the Kampot region of Cambodia is one of the most sought-after gourmet peppers and is offered here as whole white peppercorns. The tropical climate and nutrient-rich clay soils allow the berries to ripen slowly, developing a finely structured, clean aroma that is especially valued in high-end kitchens.

At Biova, certified organic quality with Protected Geographical Indication (PGI) is key: the pepper is grown without synthetic crop protection agents, harvested by hand and gently sun-dried. Careful cleaning and selection ensure consistent quality, making this white pepper a reliable choice for foodservice, artisan producers and resellers.

In the kitchen, white Kampot pepper is ideal for light-coloured dishes where subtle heat and an elegant appearance are desired. Grind or crush the whole peppercorns fresh over fish, poultry, vegetables, light sauces and soups to add the typical Biova aroma with precision.

Origin

The pepper berries come from the southern Kampot region in Cambodia, which is registered as a Protected Geographical Indication (PGI). High humidity, warm temperatures and heavy clay soils create ideal conditions for intensely aromatic pepper and underpin Kampot’s reputation as a traditional pepper-growing region.

Cultivation / production / harvest

Cultivation is carried out by small farms following organic standards and using manual labour. For white pepper, fully ripe, reddish berries are harvested, soaked in water for several days, stripped of their outer skin and then gently sun-dried until they develop their light colour and firm texture.

Key features

Organic quality, PGI origin and traditional processing combine in this Biova pepper to create a characterful spice. The whole peppercorns in chunk form are ideal for pepper mills, mortars and use in bulk when consistent quality and full traceability are required.

Differences in origin and processing

Kampot pepper is subject to strict regional regulations for cultivation, harvesting and processing, which support consistent quality. Turning fully ripe red berries into white pepper by soaking and peeling produces a milder, cleaner aroma without the dark skin and clearly sets it apart from standard pepper from other regions.

Taste & aroma

White Kampot pepper has a fine, fresh and slightly floral fragrance with a subtle spicy note. On the palate it delivers clear, aromatic heat that highlights dishes precisely without overpowering them, making it particularly suitable for recipes where an elegant, understated pepper note is desired.

Suggested uses

• Delicate seasoning of light poultry, fish and seafood with freshly ground pepper.
• Refining vegetable dishes, mashed potatoes, risotto and light soups.
• Use in light sauces, dressings and dips where black pepper specks would be visually distracting.

Product specification

• Country of origin: Cambodia (Kampot region, PGI)
• Grain size: whole peppercorns (chunks, bulk)
• Colour: white / off-white