La Plantation white pepper

White pepper is obtained by special processing of red peppercorns. The difference in colour is due to the peeling of the red skin of the Kampot pepper. The white grains are then dried in the sun. However, Kampot white pepper is distinguished not only by its colour but also by its specific flavour and aroma profile. Compared to Cambodian red pepper, it is much milder.

Use:
for fish, light sauces and broths, vegetables or cheese, where it enhances their flavour but does not overpower it with its own
Storage:
after opening, store in a dry, dark and cool place