Zesty, nutty flavors combine with an underlying heat that just keeps going. Adds vibrancy and clarity to delicate food flavors.
The natural enzymes in the outer husk (pericarp) are removed leaving a pure piperine intensity without adding (much) flavor. 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 flavors without interfering with them.
When you just need to magnify existing food flavors use our White Kampot Pepper.
Great in White Sauces, and on fish, used extensively in Asian cooking.
