Harvested in: Kampot, Cambodia
Flavor Profile: Spicy. Earthy. Lofty.
Certifications: Organic, Non-GMO, Gluten Free, Kosher Certified
As I sailed along the coast of Cambodia, I couldn't resist stopping by Kampot to experience the local cuisine and spice markets. It was there that I discovered the unique flavors of white peppercorns. As a traveling yacht chef, I'm always on the lookout for new and exotic ingredients to add to my recipes, and this was no exception.
White peppercorns have a long history in Southeast Asian cuisine, with Cambodia being one of the main producers of the spice. The peppercorns are harvested from the same plant as black and red peppercorns, but they are allowed to ripen fully before being picked and then are sun-dried until they turn a white-gray color. This process gives them a more delicate flavor than their black or red counterparts, with subtle citrus and pine notes.
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