Kampot long pepper fermented with salt

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Kampot long pepper fermented with salt

Piper Retrofractum
Origin: Cambodia
Net volumes and weights: 50ml / 35g / 1.23 oz

The Kampot pepper that we offer is the result of the selection of the best harvests, then the best peppercorns, for a tasting without the slightest false note of this rare spice.

The fruits of the long pepper are harvested by hand, still green and before maturity. They are washed and scalded and undergo a complex process of fermentation with Kampot salt. This fermentation reinforces the flavor which is close to fresh green long pepper picked from the pepper plant.

Its taste of artichoke reinforced by strong spicy, camphorated notes and its crunch make this Salted Long Pepper an original and unique product.

Usage tips

It can be eaten on its own or thinly sliced ​​over a salad, over fruit and more depending on your inspiration. The attack on the palate is soft and the spicy strength comes later. Once the package has been opened, we recommend that you keep the Fresh Long Salted Pepper in a closed jar, away from light and humidity, so that it retains all its flavor and aroma.

It can be eaten on its own or cut into thin strips on meats such as beef, pork or duck. It will be perfect in your terrines, pâtés and charcuterie. He likes cephalopods, octopus, squid and squid. You can sprinkle it in your green or mixed salads. It will surprise your guests in a chocolate mousse or placed on ice cream or pan-fried fruit.

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