What is it all about ?
Kampot white pepper owes its prestigious reputation to its exceptional quality as well as to its history. Originally from Cambodia, it is cultivated with respect for the environment and nature and harvested by hand to retain its flavor properties. Pepper grown in the Kampot region has the IGP designation (PDO, Protected Designation of Origin). White Kampot pepper is obtained when the grain has reached maturity. It is therefore red pepper stripped of its pericarp and then dried. Its taste, close to black pepper, is less spicy and reveals aromas of citrus and undergrowth.
How to use White Kampot Pepper ?
White Kampot pepper goes easily with all dishes, especially seafood: white fish, crustaceans, shellfish, etc. It will perfectly season white sauces such as béchamel as well as white meats, pasta, rice, fried vegetables or salads. Finally, it will enhance your fruit salads made with strawberries, pears, oranges …
The virtues of White Kampot Pepper
The piperine contained in pepper has many health benefits. It relieves digestive pains such as bloating, nausea, constipation as well as colds, rhinitis, bronchitis thanks to its anti-inflammatory and antibacterial properties. By replacing salt with pepper, it reduces the risk of cardiovascular disease and contributes to a better nutritional balance. Finally, piperine would have an influence on the production of endorphins and stimulate libido.