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 piperine warms up your taste buds and jumps straight to the back of your palette, significantly magnifying your food flavours without interfering with them.
When you just need to magnify existing food flavours use our White Kampot Pepper.
Great in White Sauces, and on fish, used extensively in Asian cooking.
To understand our White Kampot Pepper try a small piece of the cheese without the pepper and you will get the cheddar taste for 25-30 seconds, then try another piece with ground White Kampot Pepper, the taste will be dramatically enhanced and will taste for much longer.
