Black Kampot Pepper, an artisanal pepper of ancestral tradition
Our Black Kampot Pepper has been crushed with a pepper mill in our production workshop and sieved to remove the pepper powder.
You therefore have a 100% pure Kampot Pepper, in a mignonette format and ready to use, to cook a steak with pepper, foie gras, salmon gravlax, a cacio e peppe pasta dish, to spice up a broth or simply to put it at the table for your guests.
It can also be used to decorate the centre of a cheese cut in half (Brie, Camembert, Brillat Savarin or goat cheese). You insert a good quantity of pepper and let it rest for 2 or 3 days before consuming it.
This crushed Kampot Pepper is used in Cambodia for Beef Lok-Lak, soups or in Singapore for Crab sauté with Pepper.
The cracked Kampot Pepper has been packed in a sealed bag to retain all the flavours of the pepper. A moisture-absorbing bag prevents oxidation and preserves all the unique organoleptic qualities of Kampot Pepper.
You can then store it in an airtight jar, protected from light and humidity.
Kampot IGP – Cambodia. The Plantation is a Certified Kampot Pepper Producer (KPPA ID: P-3-002-001)
100% Black Kampot Pepper PGI
Fiery Spiciness - Notes of chocolate, mint and eucalyptus
Red meat, gravlax salmon, foie gras, pasta (cacio e pepe)
Store in a cool, dry place away from light and moisture