White Kampot Pepper

Made from ripe red berries that are soaked before the outer skin is removed, revealing the pale peppercorn within.

White Kampot is another expression of the same Piper nigrum fruit. Removing the outer skin changes its character considerably, producing a cleaner, denser pepper with creamy yet grassy notes.

It works particularly well with foods where the deeper flavor of black pepper can feel heavy. Grind it over fish, shellfish, chicken, potatoes, eggs or delicate sauces for focused heat and aroma. Also perfect on fresh tomatoes and finishing atop a salad. 

Packed in a molded glass vial inspired by 1930s penicillin bottles, with a silicone stopper designed for cleanly pouring peppercorns into a mill. Keep it, refill it or repurpose it when empty.

Notes: Creamy, bright, grassy
Good For: Fish, shellfish, chicken, eggs, potatoes, cream sauces
Use: Grind toward the end of cooking or at the table (Fine as your mill can grind)