This pepper is milder than the black and red Kampot pepper.
Particularly good with fish, vegetables and for vanilla sauce. But also with fried, braised and grilled meat - rather white meat.
Can be combined very well with: basil, clove, cardamom, nutmeg, oregano, rosemary, thyme, cinnamon and lemon zest.
The white Kampot pepper is also harvested when it is fully ripe, but then soaked in water so that the skin loosens. Then it is dried in the sun.
The pepper has been grown in the Kampot Province in Cambodia for centuries and is one of the best peppers in the world. It is grown, harvested and sorted by hand by only a few farmers.
