On Mon, 15 Apr 2019 12:21:19 -0600, jay > wrote:

>On 4/15/19 9:00 AM, Ed Pawlowski wrote:
>> I mentioned about the Kampot pepper about a week ago.* I did another
>> taste test today. One of the best ways to taste pepper is to put some on
>> watermelon.* So, since we have the melon, I did a comparison.
>>
>> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
>> white, pink, green.* The others are more for looks than taste.
>>
>> So, on one piece of watermelon I put the usual blend, the other I put
>> the expensive Kampot.* My finding were each was much different.* The
>> blend of peppers had nice flavor and no real heat.* The Kampot had
>> little flavor, but much more heat.
>>
>> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
>> a 5, cayenne would be a 10.
>
>I'm a pepper lover and not seen or tried Kampot. Do you have a good
>source? Since it is expensive how are you using it .. with what foods?
>Thanks.
>
>jay

I'm a peppercorn lover, I'm not an affectionado of hot chili peppers
however I love bell peppers, waw or cooked. The only peppercorns I
crind are black tellicherry and white peppercorns but never mixed
together. There are many dishes that benefit from white peppercorns,
most Asian dishes, seafood, and egg dishes.... I much prefer white
pepper with an omelet, the flavor is a great enhancement and who needs
all those black specks om their eggs, blech. This is a great buy:
https://www.amazon.com/Badia-White-P...70_&dpSrc=srch