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Kampot pepper black
The taste of this special pepper is determined by mentholy and fruity notes and the full-bodied, round heat.
Goes well with fried, braised and grilled meat and fish. With clear soups, egg dishes, cheese, vegetables and marinades.
Can be combined very well with: basil, cloves, cardamom, garlic, nutmeg, oregano, rosemary, thyme, cinnamon and lemon zest.
The black pepper is harvested shortly before ripening, i.e. when the fruits begin to turn orange. They turn black from drying in the sun.
The pepper has been grown in the Kampot Province in Cambodia for centuries and is one of the best peppers in the world. It is grown, harvested and sorted by hand by only a few farmers.
Product Details
2 Items
Specific References
- EAN13
- 9120108670378
Quick Compare
Product |
Safranoleum Kampot pepper black 80 g
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Safranoleum Pannonian saffron, organic 0.5 g
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Safranoleum Pannonian Fennel Pollen 6 g
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Safranoleum Cardamom (seed) 80g
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Availability |
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Price |
€13.0
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€16.0
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€9.0
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€8.5
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Description |
Black Kampot pepper The taste of this special pepper is determined by menthol and fruity notes and the full-bodied, round spiciness. |
Pannonian saffron [organic] Pure saffron tips - so-called delegated saffron - from Austria. Pannonian saffron is not roasted but dried slowly and gently. In this way, it develops mild, complex flavors and aromas. |
Pannonian fennel pollen Fennel pollen is also called the "spice of angels". A very exclusive spice because the aromatic umbel flowers are harvested and sorted by hand. |
cardamom (seed) Along with saffron, vanilla and fennel pollen, cardamom is one of the most exclusive spices. |
bio |
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