3 types of Kampot pepper

KADODE Kampot pepper black :
When the pepper berry starts to mature and goes from a dark green colour to slightly yellow, it is harvested to produce black pepper. Berries are sun-dried. During the drying process, the outer husk becomes hard and black to become the black peppercorn we know. KADODĒ KAMPOT PEPPER BLACK has a strong character but yet a delicate aroma. After a first powerful peppery taste, it reveals outstanding aromas of flower, eucalyptus and mint. Freshly ground KADODÉ KAMPOT PEPPER BLACK is sublime sprinkled on top of salads, pasta, pork, beef or lamb recipes.

KADODE Kampot pepper red :
When the pepper berry is fully mature and turns bright red on the vine, it is harvested in a selective manner onto the grape to produce red pepper. KAMPOT PEPPER RED delivers a powerful and fruity aroma. Its taste combines the spicy, mature flavor of black pepper with a sugary sweetness. Freshly ground KAMPOT PEPPER RED will delight you when sprinkled on top of salads, pastas, pork, beef or duck recipes and desserts.

KADODE Kampot pepper white :
When the pepper berry is fully mature and turns bright red on the vine, it is harvested to produce red but also white pepper. The white core is extracted and then sun dried. This exceptional quality white pepper should not be confused with common white pepper obtained from the mechanical processing of black pepper. KADODÉ KAMPOT PEPPER WHITE delivers an intense bouquet and delicate aromas. Its strong spicy taste carries notes of fresh herbs and lemon. Freshly ground KADODÉ KAMPOT PEPPER WHITE is fabulous sprinkled on top of a fish fillet, salads, and vegetable recipes.