Peppercorn, Kampot White

Grown in a protected Southern microclimate in Cambodia, this white pepper is exceptionally high quality. Black pepper berries are dried, skin and all, giving them the hallmark dark, wrinkly surface we are all used to. If you soak those same berries to remove the skin before drying, you get pepper with a smooth creamy appearance and bright heat. This white pepper has all of the umami, earthy flavor we love and none of the barnyard funk that can be common in other white peppers. Your best bet for East Asian and Chinese recipes calling for white pepper.

Contains: White peppercorns.

• Botanical Name: Piper nigrum
• Origin: Kampot, Kingdom of Cambodia
• Sourcing: Directly sourced from small farms protected under the Geographical Indication of Origin designation

• Tasting Notes: Clean, hot, smooth, petrichor, woodsy
• Pairs Well With: Sichuan Pepper, Sichuan Chilies
• Try In: Limeade with Herbs & White Kampot, Thai Green Curry Paste, Cucumber Yogurt Soup with Maras & Sumac Drizzle
• Learn More: Claire's Journal Aromatum: Kampot Pepper
• Special Tips: To preserve freshness, grind right before using. Particularly good in East Asian recipes

Make it a Gift: Pair with My Shanghai cookbook, or with blends featuring white pepper like Ras El Hanout and Pepper Mill Mix, Gift Wrap