This white pepper is characterised by its light spiciness and subtle notes of citrus fruits, rosemary and fresh herbs. It harmonises perfectly with fish and seafood, white meat, poultry, egg dishes, mashed potatoes and white sauces.
To produce this white pepper, only the fully ripe red peppercorns are harvested and soaked overnight in fresh water. The flesh is then carefully removed so that only the hard centre remains. The white peppercorns are then left to dry in the sun for 2 to 3 days to develop their unique flavour.
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.
