Little Pepper Science Black, red and white Kampot pepper come from the same plant, but are harvested at different stages of maturity and processed differently. The black pepper is harvested as a green berry and then dried in the sun. Drying changes its colour from green to black. The red pepper is the fully ripe berry of the pepper bush. To ensure that the red pepper retains its colour and typical aroma after harvesting, it is briefly placed in warm water 42°C. It is then dried in the sun. Red pepper is much rarer than black pepper. The red pepper available in Europe is often not real red pepper, but a completely different fruit, the Schinus berry. White pepper is made from red pepper by removing the peel and flesh of the pepper berry, leaving only the core intact. The peppercorns are watered for some time so that the peel can be easily removed by hand. The pepper is then dried. As this process is very complex, the white pepper is considered to be the noblest Kampot pepper. The Kampot pepper from fairfino develops its full aroma, when it is not used while cooking a dish, instead added to the finished dish, after it has been coarsely ground with a pepper mill or crushed with a mortar. The different types of pepper should not be mixed, as this will allow the different flavours to unfold, while ensuring the characteristic taste will be brought out in the best possible way. Kampot pepper from fairfino is carefully selected, cleaned, hand-picked and vacuum-packed afterwards. The best quality and freshness is always guaranteed from the fairfino's selection.
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