Kampot white pepper PGI

Kampot white pepper comes from red berries picked at their peak ripeness. These are soaked in water for several days to remove their outer shell, leaving only the clear, smooth core of the peppercorn visible. This ancestral process highlights a more subtle and elegant side of the pepper, recognized by the PGI for its finesse.

Its flavor is distinguished by a milder heat than black pepper, enriched with milky, slightly earthy, and woody notes. Its subtlety makes it a background spice, ideal for bringing balance and depth without overpowering the flavors.

Kampot white pepper is particularly appreciated in delicate dishes: white sauces, fish, veloutés, white meats, and even mild cheeses. It illustrates Kampot's unique ability to produce peppers of great aromatic richness, each with its own identity.

Ceylon white pepper seduces with its subtlety: milder than black pepper, but just as complex. It reveals milky, woody, and slightly animal notes, which bring a discreet but remarkable depth.

As a seasoning:Finely ground, it goes well with white fish, eggs, steamed potatoes or delicate vegetables.

In sauces:Essential in a béchamel, a white pepper sauce or a mushroom velouté.

With dairy products:A sprinkle in salted whipped cream or burrata creates a stunning pairing.

In infusion:A few grains in a cream or light broth diffuse a round and persistent heat.

White pepper around the world, 4 inspiring uses:

🇨🇳 China – Clear soups seasoned with white pepper.
🇫🇷 France – White pepper sauce with veal or poultry.
🇵🇱 Poland – Fresh cheeses and pickles flavored with white pepper.
🇱🇰 Sri Lanka – Coconut rice pudding with cardamom and white pepper.

The Lokayah Council:This is a fine pepper. Use it sparingly, freshly ground and at the very end of cooking, to preserve its subtlety and elegance.