White pepper is the core of the peppercorn. To obtain it, pepper is soaked in water, which makes the peppercorns lose their shell. After that, it is dried. Common white pepper sold in supermarkets is often obtained from unripe peppercorns – a procedure that saves time and money.

For real white pepper, however, red – therefore fully ripe – peppercorns are processed. The difference is a much more intense, balanced aroma, which lets through mild notes of citrus. White Kampot Pepper has a wide range of uses, it goes perfectly with fish or cheese but also with barbeque and dishes with potatoes or spreads.