Black Kampot pepper
The taste of this special pepper is determined by menthol and fruity notes and the full-bodied, round spiciness.
Black Kampot pepper
The taste of this special pepper is determined by menthol and fruity notes and the full-bodied, round spiciness.
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.
