On a recent trip to Cambodia, we found a variety of some of the most exciting peppercorns we have ever tried. Bo Tree is a family-owned farm that produces a variety of organic peppercorns of varying hue and flavor intensity. The black Kampot peppercorns, picked green and unripe then dried in the sun, are the most intense of the lot, packing a bright, fleeting heat and flavor notes of menthol and floral notes. It’s different than any other pepper we have tasted and an exciting new addition to the home pantry. We use them as our everyday peppercorns for bold flavor or highlight the flavor in Southeast Asian curries and even Italian classics, like cacio e pepe. The red Kampot peppercorns are left on the vine to fully ripen and possess a complex aroma and bright, fleeting heat level tempered by a sweet, almost fruity note. Use these as an everyday peppercorn, or blend with black peppercorns for complexity. We like them blended into southeast Asian curries or salad dressings, where the peppercorn’s sweetness can temper acidity. Or try on sautéed sweet shellfish, like shrimp or scallops, to really get a sense of the peppercorn’s flavor. Fully ripened and peeled of their strong-tasting exterior layer, white peppercorns are the mildest of the bunch (though still pack a bright, fleeting heat) and ideal for milder dishes or light-colored dishes that would otherwise be marred by the fleck of peppercorns. Or try mixing white Kampot peppercorns with black or red peppercorns in your grinder for a complex, everyday blend. The floral quality of these peppercorns pair particularly well with southeast Asian curries and in combination with fish sauce or lime—a classic pairing. White Pepper Coconut-Curry Chicken.