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White pepper has a somewhat tarnished reputation in the world. Perhaps you have also sometimes purchased this type of pepper, which definitely did not smell very appealing after opening, and a musty taste could be felt even on the tongue. Unfortunately, poor processing is characteristic of pepper from large sellers who bring pepper to our continent improperly dried, which significantly affects its quality. And that is a great shame because the taste and aroma of white pepper are absolutely unique, thanks to which you will never look at this type of pepper the same way again. Especially after you try ours from Kampot. Camphor, nutmeg flower, and grapefruit  At the moment when you pour white Kampot pepper into the grinder and grind it into smaller fragments, the pepper releases its bright essential scent of camphor, sage, and cedarwood. These heavier aromas are supported by nutmeg flower, which harmonizes with tones of grapefruit peel and other subtle citrus notes. After a few minutes, the core of the white pepper reveals itself, from which you can strongly sense nutmeg kernel, thyme flowers, and lemon balm, all underpinned by heavier aromas of cedar, black tea, and grain. Spicy cedar  When placed in the mouth, white pepper evokes a clearly spicy taste throughout the entire cavity, in which surprisingly bread-like tones can be detected. White pepper is delicate and slightly creamy, yet it retains some peaks of characteristic spiciness that are flawlessly gentle in its presentation. The most dominant aroma is the sensual scent of cedar, which is perceived in the mouth similarly as in the nose. As you can see, white pepper can surprise you in many ways. So try giving it a second chance and choose such white pepper that you can be sure is truly high quality – the kind that is peeled from ripe red peppercorns, fresh, carefully selected, and absolutely unique in taste. The kind we, for example, take care of with the same love and attention as the farmers in Cambodia. Will you give it another chance? 

The most important spice in the world. This is how the small peppercorns can be simply described, which together with salt form the foundation of world gastronomy. Their taste is sharp, woody, and sometimes surprisingly bold, which enhances the flavor of the dishes to which they are added. The colors of pepper come from a single plant depending on the ripening time, and their proper combination with dishes is somewhat of an alchemical mystery that we will now try to unravel. Piper Nigrum, or black pepper vine, is the name of the plant whose fruits are commonly called peppercorns. This plant has a variety of subspecies that produce fruits with different flavor profiles. Moreover, different cultivation and processing methods affect its quality. It is divided into  black, white, and red pepper. Black Pepper The most widespread form of pepper spice is obtained by harvesting still unripe green or slightly yellowing peppercorns, which are then sun-dried. This gives them a characteristic ashy brown shade and a wrinkled texture. Kampot pepper is distinguished by its large and dark black grains—the darker, the better quality! If your pepper looks dull, it is a sign that it is old and flavorless. This pepper is pungent and very aromatic. Red Pepper The red color of red pepper is not a sign of spiciness but of delicacy. These are pepper fruits harvested at full ripeness. Its taste is characterized by softness and fruity tones, making it suitable not only for savory dishes but also for desserts. It pairs wonderfully, for example, with chocolate. Occasionally, you might find it in some drinks, to which it is also popularly added; unfortunately, it is often confused with the pink peppercorn from Brazil in South America. White Pepper The last representative of traditional peppers is white pepper, with a perfectly smooth structure lacking that wrinkled texture. This is due to the way it is obtained: after ripening, the red outer skin is soaked and then removed. Thanks to this, white pepper boasts a flavor that lacks the aggressive pungency but instead features floral tones with a slight hint of fermentation. White pepper is an ideal choice for milder light meats and, together with red pepper, perfectly complements fish and seafood. However, we use it for anything because it perfectly enhances the flavor of a dish without overpowering it. What exactly is green freeze-dried pepper? Green freeze-dried Kampot pepper with salt was developed by us as the first in the world on our Czech machines – simply put, we took fresh green pepper directly on the stem and without further drying, vacuum-packed it into a salt brine. This way, it was safely transported to us in the Czech Republic, where we freeze-dried it in Czech freeze-dryers – the taste remains the same as fresh pepper but is less intense and can be eaten just like that – by the little balls!

Champagne among peppers, which has nothing in common with the white pepper you know. We still remember how the best Czech chefs reacted to it: "Don’t bring me white pepper here, it always smells bad." And in the end, most of them tried white pepper and now use it most gladly. Why? Because true white pepper perfectly and gently underlines every dish without being overly aromatic. What is the difference between white pepper from the store and our white pepper Classic white peppers in stores are peeled from unripe black pepper and tend to become musty, which is why no one likes them. True white pepper, however, is peeled from ripe red pepper and thanks to that acquires qualities sought after by the best world chefs – it gently opens the taste buds and multiplies the flavors in the dish! The stripes on white Kampot pepper also indicate that each peppercorn is peeled by hand, not by machine, preserving the maximum of its nutrients and flavors. Creamy white balls are the opposite of aromatic red pepper – a delicate creamy scent with tones of cedarwood and citrus subtly sneaks into the food. At first, you don’t taste anything, but then all the flavors play to the maximum in your mouth and even the simplest dish becomes a gourmet experience. How is true white pepper obtained? It is the core of true red pepper, obtained by soaking it in water and peeling off the skin. How to use it in the kitchen White Kampot pepper is a king that suits everything. It enchanted us most when grilling dark meats, it is fantastic ground on cheeses and raw dishes, it also pairs well with wine and tapas. It excellently complements vegetable soups, gnocchi, pestos, anything with potatoes, pasta, homemade bread, Asian cuisine or spreads. In Czech cuisine, it gave a new dimension to traditional light sauces such as svíčková. Your bag or tube always contains fresh Kampot pepper, hand-packed no later than a month before sale under our control. This is our huge difference compared to the competition, which you – our customers – will recognize best by the taste of the pepper. Freshness is especially important for white pepper so that it does not become musty.