Fermented Kampot Pepper

This fermented Kampot pepperis more than just a spice – it's an experience.
Directly from the region of the same name in Cambodia, where the pepper grows in a tropical climate on nutrient-rich soils, it is hand-picked and then fermented.

The fermentation processwith sea salt creates a deep, complex aroma with fruity, slightly earthy, and salty notes.
Perfect for adding the final aromatic touch to dishes after cooking.

An exclusive finishing spice – ideal for steaks, fish, vegetables, pasta, or risotto.

Application

• Sprinkle a few grains directly over your finished dish or grind them fresh in a mortar.
• Particularly suitable as a finisher– e.g., over steak, tomato salad, or bowls.
• Tip:Do not use during cooking – the full aroma only develops afterwards.

Origin & Special Features

The pepper comes from Kampot (Cambodia)– one of the most renowned pepper regions in the world.
Through fermentation with salt, the aroma profile is intensified, giving the pepper a mildly salty and exceptionally complex taste.
An incomparable delight that far surpasses conventional pepper.