In a nutshell: White Kampot pepper has a light, fermented fragrance and a bold taste, with delicate notes of lemon and a fresh, aniseed fragrance. Usually used in white fish dishes, sauces and vegetable purées. An essential ingredient in Asian cooking.
Peppers grow on a climbing vine, predominantly found in Asia. This is one of the most reputable peppers and is cultivated and harvested in Cambodia's famous Kampot pepper region. Peppercorns, depending on their maturity when picked and according to the transformation process that is used, eventually convert to green, white or black pepper. What eventually becomes white pepper is the latest – i.e. the most mature peppercorn harvested. It is first soaked in water, allowing the skin – the most fragrant part of the peppercorn – to easily be removed. This is how white pepper acquires its hot taste without the pungent aromas usually associated with black pepper. It’s therefore easy to use this pepper without the predominance of any fragrance.
Kampot pepper comes from the Cambodian province of the same name. More precisely, this pepper is cultivated in the Chhuk region. The Kampot terroir is classified as “Protected Geographical Indication”; meaning that its cultivation is restricted to a specific territory and its production must strictly adhere to traditional, local agricultural methods.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.