Kampot Pepper whole white
Ab CHF 18.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
White Kampot Pepper from Cambodia is made from fully ripe red berries – fermented, soaked and peeled, leaving behind the aromatic, pale core. Warm and multi-layered in taste with notes of fresh wood, grain and a hint of smoke; less hot than black Kampot.
· Category: Pepper, whole (white)
· Taste: warm, woody, grainy, slightly smoky
· Use: oven-baked potatoes, risotto, fish, veal, cream sauces, egg dishes
· Format: 90g jar, 500g stand-up pouch
My tip: Toast briefly in a dry pan, coarsely crush and scatter over hot oven-baked potatoes with butter and a little lemon zest – that way it shows its elegance without dominating.
Origin & Story
White Kampot Pepper (Piper nigrum) comes from the region of the same name in southern Cambodia – one of the world's most renowned pepper regions, with a protected geographical indication (PGI). Unlike black pepper, only fully ripe, red pepper berries are used for the white variety. These are fermented, then soaked and peeled – leaving behind the aromatic, pale core. The processing is elaborate, the result subtle and profound at once.
Highlights
White Kampot Pepper is less hot than black, but more complex on the finish. It brings a subtly spicy warmth with notes of fresh wood, grain, white wine and light smoke. The corns are smooth, pale beige and reveal a particularly clear, mineral profile when ground in a mortar. Ideal for light meat, vegetables, cream sauces or fine egg dishes.
Quality
Our white Kampot pepper berries come from controlled smallholdings around the Kampot region. The berries are hand-picked when fully ripe, soaked in water, carefully peeled and sun-dried. Sorted at the manufactory and filled without additives in small batches – for maximum purity and aromatic depth.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"White Kampot is my go-to pepper for potato dishes. I toast it in a dry pan, crush it coarsely and scatter it over hot oven-baked potatoes with butter, salt and lemon zest. Its elegance comes through especially when there's no sauce – it stands on its own."
Recommended use
- Roasted vegetables, potatoes, risotto
- Fish, veal, light poultry
- Cream sauces, egg dishes, cream cheese
Recipe idea
Peppery oven-baked potato cubes with white Kampot Pepper
View recipe
Origin / Ingredients
Kampot, Cambodia.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
Kampot white pepper
Additional information
| Weight | 0.09 kg |
|---|
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