Pepper is a Cambodian fruit and mostly harvested green and dried harvested each year in January and February. The expert here is a Japanese living in Cambodia since early 2000.
He says, ‘in fact white pepper is made by submerging the green pepper corns into salt water to remove the skins and then its dried’. You’ll find it is earthy and even animal.
The highest grade of pepper is the red ripe with each pepper corn sized 5mm in diameter. It represents a small number of pods on a plant and is priced at $6 per 30grams. It is far more aromatic and tinged with a kind of sweetness you find in raisins.