This rare White Kampot Pepper from La Plantation is made using a traditional process that begins with fully ripe red peppercorns—an approach unique to Kampot’s PGI-certified producers. Grown in Cambodia’s sun-drenched coastal region, these peppercorns are carefully hand-picked, washed, and gently soaked to remove their skins before being sun-dried to a creamy beige colour.

Unlike industrial white peppers made from unripe green berries, La Plantation’s method avoids long fermentation, preserving a clean, aromatic profile with no overly “animal” notes.

Flavour Profile
Expect a refined, lingering heat with notes of citrus, eucalyptus, rosemary, and fresh herbs. This pepper is delicate yet complex—perfect for dishes where both flavour and appearance matter.

How to Use
Grind just before serving for best aroma and taste. Ideal for:

• Steamed or grilled fish

• Shellfish, oysters, scallops

• Creamy sauces and broths

• Mashed potatoes or white purées

• Seafood carpaccio or ceviche

Its light colour won’t darken pale sauces or dishes—making it a favourite among chefs for both taste and aesthetics.

Storage & Tips
Store in a cool, dry place away from light and moisture. Do not mix with other pepper varieties—like a fine single-origin wine, this deserves to be appreciated on its own. Use a ceramic pepper mill or mortar and pestle to preserve its delicate aromas.