Wholesale Kampot Pepper White - Catering Packs

from 80.50 PRODUCT INFO White Kampot Pepper is made by picking the pepper once it has turned red, placing the pepper in hot water for two minutes and then removing the skins. This is then dried for a week to reveal a white pepper. Description and Use: The natural enzymes in the outer husk (pericarp) are removed leaving a pure piperine intensity without adding (much) flavour. Best used when seasoning foods that already provide good taste. The peperine warms up your taste buds and jumps straight to the back of your palette, significantly magnifying your food flavours without interfering with them. Ideal for seasoning seafood, desserts and savoury foods. White Kampot Peppercorns have a nutty, almost fruity note combined with an underlying heat that just keeps coming, more so than any other pepper in the world. White Kampot Pepper is the very best seasoning complement to a high quality salt.