N°03 White Kampot Pepper 20 g

149,00 

White Kampot Pepper is ideal for true gourmets. The light grey-white cores of the ripe fruit allow for a more intense pepper flavour to come through while emitting a fresh peppery aroma. Add freshly ground white pepper to your dishes right before serving.

Flavour profile: A powerful, yet delicate, taste with earthy tones and an herbal aroma.

Use: Flawlessly seasons meals of fish and vegetables, especially those with a foundation of aubergine or pumpkin. Just as good on cheeses or spreads.

Recommended pairing: N°15 Flower of Salt. Get inspired with this recipe for beet spread.

Weight: 20 g (enough to season approx. 60 helpings)

Origin: Cambodia

Availability: In stock

More information

Pepper – the superfood and beloved spice – makes for an irreplaceable part of the Ravaneō portfolio. Kampot Pepper is the fruit of the green, creeping plants of two varieties of Piper nigrum – the Kamchay and the Lampong (or the Belantoeung), grown in the Kampot province in southern Cambodia.

The tradition of growing Kampot Pepper goes back to the 13th century. Its production, however, was halted by the Khmer Rouge regime, later to be reinstated again at the end of the 20th century. Today, growing and processing Kampot Pepper are founded on their original principles. The local farmers take extra care, using solely organic fertilisers and hand-held tools, when cultivating their fields, which they have lovingly named “pepper gardens”. Due to its extraordinary properties, Kampot Pepper bears a Protected Geographical Indication (Kampot Pepper PGI).

Depending on when it’s collected and the processing method used, we can tell the difference between green, black, red, and white pepper. All these different colour types come from the same pepper plant. White pepper is made by first soaking the fully ripened red peppercorns for a few minutes in boiling water and then for about 48 hours in cold water. Then the red peels can be removed from the fruit, leaving behind grey-white pepper cores, which are then left to dry in the sun. The process of making white pepper is the most challenging.

Our spices come from small farms. After they are collected and processed, they’re sorted under strict hygienic conditions and then vacuum sealed in transparent bags, thanks to which they retain all of their aroma, freshness, and premium quality. From the farmers straight to your table. Printed on each package of Ravaneō Kampot Pepper, you’ll find the tracking number code of the farmer who grew your pepper.

100% White Kampot Pepper | Store in a dry, dark place, in a closed jar.

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