White Kampot pepper is a rare, delicate product from Cambodia. The fully ripe, red peppercorns are hand-picked individually and soaked overnight in fresh water. The flesh is carefully removed, leaving only the hard core. The white peppercorns are then sun-dried for 2 to 3 days. Through cold-smoking, the pepper develops fine, smoky, and woody notes. Its balanced, refined flavor pairs perfectly with fish, meat, vegetables, and light sauces.
Nestled in the lush landscape between Kampot and Kep in southeastern Cambodia, La Plantation is a family-run, organic, and sustainable farm dedicated to preserving the centuries-old traditions of Kampot pepper cultivation. The farm also grows other spices according to Fair Trade standards. La Plantation not only provides jobs and financial stability for local farmers but also significantly contributes to the well-being of the surrounding communities.
