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Kampot White Pepper

Ingredients: White Kampot Pepper, from organic farming
Delicate with fresh flavor notes. Use to season white meats.
€10.40 50 g
€16.30 100 g
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin Cambodia
  • Storage / Use In a cool, dark, dry place
€208 / kg
€163 / kg

Olivier Rœllinger's words

To make Kampot White Pepper, red Kampot peppercorns are harvested when fully ripe, then soaked to remove their outer pericarp coating to produce Kampot White Pepper. The result is a pepper with light citrus and fresh herb notes that's perfect for broths and sauces.


We have chosen to collaborate with two small plantations in Kampot. Both have Protected Geographic Indication (PGI) status which ensures they follow specific harvesting and production guidelines.
Cambodia's pepper growing heritage not as old as that of India, the birthplace of pepper spices. References to pepper cultivation in Cambodia date to the 18th century.
By the end of the 19th century, the Kampot region of the country had become a major pepper producer in order to meet Western demand for the fiery spice.
Kampot's coastal location makes it ideal for pepper production with its bright sunshine and sea breezes.