Khmer white pepper

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Khmer white pepper

Capsicum frutenscens
Origin: Cambodia
Volumes and net weight: 50ml/ 40g/ 1.41oz

The white pepper grows in Cambodia where it is widespread. It is almost ubiquitous in Khmer cuisine, families grow it in the garden of the house and consume it fresh. The one we offer is dried at low temperature in order to preserve its color and all its aromas. It is then finely ground to be used sparingly as its pungent and strong.

Its orange-beige color is unusual. On the palate, the spiciness is lively and offers a warm, fruity fragrance with notes of candied citrus fruits leaving a delicate hint of citron on the finish. The fiery spiciness (5,000 to 15,000 Scoville units) remains linear and does not distort this fine overall balance.

Usage tips

It goes well with all kinds of stews, in sauce or cooked in foil. It will give relief and flavor your soups, broths, soups or marinades. It flavors and enhances vegetables, pasta and rice, added to cooking water or pan-fried. It goes very well with white meats, but also especially with fish, prawns, prawns and crabs. Dare it for dessert on your plantains, roasted pineapple, apple fritter, pear or peach poached in red wine.

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