Organic white Kampot pepper PGI
Price range: $6.40 through $56.00
The same berry as the red, stripped of its skin in fresh water. Clean, direct heat that disappears into a white sauce and never darkens a dish.
- Packed by hand
- Courier and hotel delivery
- Shipped from our boutiques
The story
Organic white Kampot pepper PGI
White pepper is the most misunderstood of the four. It is not bleached, not milled, not a lesser grade. It starts as a ripe red berry, which is then soaked in running water for several days until the outer skin softens and can be rubbed away. What is left is the pale inner seed, which is rinsed and dried in the sun.
That soaking is where the character comes from. It carries off most of the fruity, floral compounds of the skin and leaves the heat of the seed almost bare. The result is a pepper that is cleaner and more direct than the black, with a hint of fermented depth from the water stage and a long dry heat rather than an aromatic one.
Why cooks keep a jar of it
Two reasons, and both are practical. It seasons without showing: in a béchamel, a velouté, a mashed potato, a white fish, a mayonnaise, black specks look like an accident and white pepper leaves none. And it holds up to long cooking better than black, which loses its top notes in a stock or a braise.
In Cambodia it is the pepper for white meat and chicken soups. In a French kitchen it belongs next to the cream and the butter.
Formats and where to buy
The palm-leaf box of 50 g is the traveller’s format. The 70 g and 200 g kraft bags suit a working kitchen, the 500 g bag a restaurant. All carry the Kampot PGI, registered in Cambodia in 2010 and recognised in Europe in 2016, and all are certified organic. Available in our three shops and wherever we are stocked.
Related products
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Kampot BBQ salt
Price range: $2.50 through $5.00
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Fleur de sel de Kampot
Price range: $3.10 through $6.60
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Organic black Kampot pepper PGI
Price range: $4.30 through $33.50
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What our customers say
I came in for one tube of black pepper and left with the three colour set. The staff opened each one so I could smell them before choosing. Nothing was rushed.
Sokha C.Siem ReapReview published on Google Livraison le jour même à mon hôtel, emballage soigné, prêt pour l’avion. Le sel fumé est devenu mon cadeau par défaut.
Rithy S.KampotReview collected en boutique
Product details
- Botanical species
- Piper nigrum
- Origin
- Cambodia
- Harvest season
- February to May
- Ingredients
- Organic white Kampot pepper PGI
- Shelf life
- 2 years
- Allergens
- None
Questions
What is the real difference between white and black Kampot pepper?
The moment of picking and one extra step. White starts as a fully ripe red berry, soaked in running water for several days until the skin softens and can be rubbed off, then sun dried. That soaking carries away most of the fruity compounds of the skin and leaves the heat of the seed almost bare, which is why it tastes cleaner and more direct than the black.
Can I buy it in large quantities for a restaurant?
Yes. The 500 g kraft bag is the working format, and we quote case pricing for restaurants and guesthouses through our professional page. Our three shops can order in what they do not have on the shelf, usually within the week, so tell us your volume rather than emptying a display.
Where do I find white pepper in Phnom Penh?
In our Phnom Penh shop, in the palm leaf box of 50 g and in kraft bags of 70 g and 200 g. If you need the 500 g, call ahead, it is the format that moves fastest with professional customers and is not always on the shelf.