KAMPOT PEPPER: BLACK, RED, AND WHITE COLORS

When the bunches are ripe, our source farms produce Black, Red, and White Kampot Pepper. Black Pepper is produced from dark green berries, after scalding and sun-drying for two to three days. Red and White Kampot Pepper is produced from the red seeds that have ripened on the plant. For Red Pepper, the seeds are scalded and dried in the sun; for White Pepper, the seeds are soaked overnight in water, then the pericarp is removed, and the seeds are washed in plenty of water to reveal a light beige core.

The main difference between White Kampot Pepper and standard White Pepper is that, according to the PGI specifications, it is produced exclusively from extra-ripe Kampot beans. The very short soaking time allows White Kampot Pepper to develop fresh, peppery, aniseed-flavored aromas that are not found in White Pepper from other origins.

Each color of Kampot Pepper reveals completely different aromas. It is advisable not to mix them, as you would with grand cru wines. Depending on your tastes and desires, you can choose the color to match your dish. Traditionally, we recommend Black Kampot Pepper for meats, White Kampot Pepper for fish or eggs, and Red Kampot Pepper for lighter fare or desserts. However, if you like the aroma and flavor of any one of these, don’t hesitate to grind it fresh on all your dishes!