White Kampot pepper PGI

White Kampot pepper is a mild Kampot, very suitable for lovers of French cuisine. The aroma is slightly citrus-like. This pepper is protected by Europe with the PDO label (PGI)

Kampot pepper, called Mrech Kampot in Khmer, is named after a place and region in the south of Cambodia, now a popular travel destination: Kampot. The peppers come from small-leaved pepper plants of the Piper variety Lampong (like the white muntok) or large-leaved plants of the Kamchay variety. Lampong peppers bear somewhat smaller berries than most pepper varieties, often different sizes mixed together.

The white Kampot pepper is made in the classic way from the ripe berry. After the peppercorns have been soaked in fresh water for a few days, the skin is removed. This means that the aromas in the skin no longer play a role, which makes the flavour palette of the core more pronounced, hence the light citrus note for example. This makes this white pepper very suitable for fish and shellfish such as oysters. A great pepper also for a béchamel sauce.

Kampot pepper is called the world's best pepper, a reputation built on the Indochinese era, when Cambodian pepper was the star of every self-respecting French restaurant. Kampot is included in the 'Ark of Taste'.

After the fall of the Khmer Rouge and the withdrawal of the Vietnamese, the Kampot farmers started growing pepper again instead of rice. Because the Khmer Rouge had focused all its arrows on growing rice, the cultivation of pepper in Cambodia was prohibited and therefore virtually lost.

The pepper is cultivated there in an age-old way. The land is still irrigated in the traditional way, without the use of pesticides. For the fertilization of the land, only natural raw materials of plants and crayfish are used, which are found on a large scale on the many rice paddies in the area.

Why not organic?

The reason for this is quite simple. The majority of the almost 350 family businesses in Cambodia that grow pepper according to the rules of the European protection are not able to meet the requirements of the international organic standards, at least not without making large investments. Even if there is the possibility of micro-credit, for most family businesses this is not a feasible card. Most organic Kampot therefore comes from a few larger companies.

In addition to the protected Kampot pepper, the European market has recently seen more and more peppers offered that come from this region, but outside the quality control of the Kampot Pepper Association.

Usage

Because white pepper releases its fragrant aromas when heated, add it at the end to the preparation of broths and white sauces. The pepper combines excellently with shellfish and white fish.

Features:

• white pepper from the ripe pepper berries of the Piper nigrum
• protected by the European BGA label (international: PGI)
• origin: Kampot region, Cambodia

Assortment

• available in glass, stand-up pouch and test tube  from 10 ml
• larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• For an overview of our gift packaging, please refer to the gift packaging section

General advice

• grind your pepper shortly before use
  

Save:

• store your kampot pepper in a closed container
• preferably store in a dark, dry and cool place
• at least good until February 2026 (02-2026)
• This expiration date is an indication

Would you like to know what this pepper tastes like?

You can also try a test tube.

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice