La Plantation white pepper
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La Plantation white pepper
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La Plantation white pepper
White pepper is obtained by special processing of red peppercorns. The difference in colour is due to the peeling of the red skin of the Kampot pepper. The white grains are then dried in the sun. However, Kampot white pepper is distinguished not only by its colour but also by its specific flavour and aroma profile. Compared to Cambodian red pepper, it is much milder.
Key properties of La Plantation White Pepper
- White pepper obtained from red balls by special processing
- Removing the red skin of Kampot pepper
- Sun-dried
- Milder flavour and aroma compared to red pepper
- Ideal for use on fish, light sauces, The brews, vegetables, cheeses - to enhance the flavour, but it won't beat her
Use:
for fish, light sauces and broths, vegetables or cheese, where it enhances their flavour but does not overpower it with its own
Storage:
after opening, store in a dry, dark and cool place
Specifications
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Energy value per 100g
Calories per 100g
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More Specifications
Note:
Specifications can be changed without notice. Images are for illustrative purposes only.
