Kampot Pepper is a premium pepper that is cultivated only in Cambodia for more than millennia. White pepper is the fully ripened berry that stays on the vine until the color turns bright red. Once picked, the bright red peppers are placed in warm water until the outer layers fall out. The remaining white peppercorns are then sun-dired for another 3-4 days. As the outer layer of berry is removed, white pepper has a completely different taste from the black and red peppers. Our white pepper is best suited with seafood and delicate dishes.