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£3.99 / 125g 1-Star Great Taste.
The quiet one. Don't be fooled.
White pepper is black pepper's less obvious sibling — the same Kampot berry, stripped of its outer skin before drying. What you lose in colour you gain in complexity: floral heat, a wine-like fermented note, brightness that builds slowly and lingers longer than you expect.
Kadode Kampot's white pepper is sourced from the same Cambodian farms as our black and green — the shadow of the Phnom Voir mountains, mineral-rich soil, traditional hand-harvesting. The difference is in the processing. White pepper is soaked, then sun-dried. It takes longer. The result is more delicate, more layered, more of a conversation than the black pepper's opening statement.
Texture & flavour: Heritage grain sourdough base, ultra-crisp. The pepper arrives as warmth rather than heat — floral and slightly fruity up front, gentle sustained finish. The most elegant cracker in the range.
Eat with: Soft, young cheeses — fresh chèvre, ricotta, mild brie. White fish. Champagne if you're being serious. A decent Chablis if you're not.
Start here if you're new to Kampot pepper. Move to the black when you're ready for more.
£3.99 / 125g 1-Star Great Taste.
The quiet one. Don't be fooled.
White pepper is black pepper's less obvious sibling — the same Kampot berry, stripped of its outer skin before drying. What you lose in colour you gain in complexity: floral heat, a wine-like fermented note, brightness that builds slowly and lingers longer than you expect.
Kadode Kampot's white pepper is sourced from the same Cambodian farms as our black and green — the shadow of the Phnom Voir mountains, mineral-rich soil, traditional hand-harvesting. The difference is in the processing. White pepper is soaked, then sun-dried. It takes longer. The result is more delicate, more layered, more of a conversation than the black pepper's opening statement.
Texture & flavour: Heritage grain sourdough base, ultra-crisp. The pepper arrives as warmth rather than heat — floral and slightly fruity up front, gentle sustained finish. The most elegant cracker in the range.
Eat with: Soft, young cheeses — fresh chèvre, ricotta, mild brie. White fish. Champagne if you're being serious. A decent Chablis if you're not.
Start here if you're new to Kampot pepper. Move to the black when you're ready for more.