Red pepper. The ripened red fruit is left on the vine for an additional four months before being harvested, dried and hand sorted. Red pepper is sweeter and less spicy than the black but its flavour is more rounded, delivering a powerful fruity aroma
White pepper comes from dried red peppercorns. The fruit is soaked in brine for five minutes and sundried. The outer skin is rubbed of by hand to reveal the white inner core. This is the most delicate of peppers and carries notes of fresh herbs and lime. White pepper is used in French pastry and has even been used to make ice cream.
Green Pepper can be harvested at anytime and is used as an accent for many foods in Cambodian cuisine. The green fruit has a fresh citrus flavour and is less spicy than the dried varieties. The fresh green peppercorns do not travel well and need special handling to bring them across the world.