Kampot Pepper, white


Your Batchnumber:


Kampot Pepper, white


Your Batchnumber:



ÔÇőEveryone knows black pepper, but what about white Kampot pepper? Harvested from the same plant, the ripe pepper berries are soaked in water for a few days so that the pulp loosens. The result is a white pepper berry that is milder in smell but just as peppery.Our white Kampot pepper is perfect for light dishes such as chicken or fish and for finishing.


Chamka Bei Village, Cambodia

Best Before

28 Feb 2026


90 g



Food Matches

White Kampot Pepper with its fresh lemon note, perfectly refines poultry or fish dishes, vegetables, light sauces, soups and salads or piquant dressings. Its mild sharpness and piquant aroma make it a rarity. The aroma is most intense if you grind the pepper just before eating.


Piperin, Pinen, Limonen, Myrcen

Chamka Bei Village, Cambodia

Schiff + LKW 94% 6%
                  "percent": 75,
                  "colorSlice": "#BF360C",
                  "colorCircle": "#f1f1f1",
                  "fontWeight": 100

17993 km


9.2 grams of CO2*

*How do we calculate the CO2 footprint?

Our CO2 footprint calculation is only based on the transport of the packaging and product. Please keep in mind that these values are an average approximation based on the EN16258 standard. For more information about emissions calculations, check carboncare.org

The Container

Our glass jars are manufactured in the north of Germany. They are made from a specific soda lime glass that is designed for the food and beeverage industry.

The Closure

Our corks originate from Portugal are are a mixed press cork, which means that offcuts and otherwise unusable cork is combined into a food-safe closure for our jars.

The Label

Our labels are made from cane sugar fiber (95%) and 5% hemp and linen. The matt labels are printed with organic ink.

The Farm & Farmer

In 2017, we purchased additional land in close proximity to Sopha Phal's farm to be able to grow another generation of pepper. We came a lot closer to our goal of paying the workers on the pepper farm an above-average wage. We were able to appoint a long-time harvest helper from Sopha Phal, who previously earned his money as a day laborer, as a foreman. Pu Maneth is reliable and also knows what is important in traditional pepper cultivation. For him and his family, the job as a foreman means security and the opportunity to provide his children with a better education. He moved with his family into newly built accommodation on the new site. For us, it was basically the birth of UncleÔÇÖs Pepperfarm.

Uncle's Pepperfarm Ôćĺ

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