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White Kampot Pepper is one of the few peppers in the world to be produced from the full-grown red corns. Its subtle aroma and notes of citrus and eucalyptus seduce the great chefs and the amateurs. Its intense, spicy taste conceals hints of fresh herbs and lemon.
Kampot's Black Pepper is grown traditionally and organically and cold smoked directly at the farm. The smoke comes from burnt rice stalks and goes through a 5 meter long pipe to cool down. The smoke reaches around 30 Celsius degrees and enters a sealed box in which the dry pepper is placed. The smoke stays with the pepper for several hours, entering each corn without altering its quality.
Freshly grind it on top of your grilled or steamed fish.
The Kampot red and white peppers are extremely rare peppers because of the difficulty in harvesting them at the right moment at full maturity and the need to have a large enough workforce to pick these peppercorns by hand. The Kampot region is one of the few regions to produce white pepper from red pepper.
Ingredients : 100% White Pepper