Weißer Kampot Pfeffer

Die Pfefferbeeren werden kurz vor der Reife geerntet und in Wasser eingeweicht, um die Schale zu lösen. Die Schale wird von Hand entfernt, unter der Schale befinden sich die hellen Körner.
Weißer Pfeffer kann grundsätzlich aus jedem Pfeffer durch Entfernen der Schale gewonnen werden. Nur der weiße Kampot Pfeffer wird allerdings aus den vollreifen Pfefferbeeren hergestellt. Daher die Schärfe und der nussige Geschmack.

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