
Safranoleum Kampot pepper black 80 g
Black Kampot pepper
The taste of this special pepper is determined by menthol and fruity notes and the full-bodied, round spiciness.
The Long Pepper
tastes sweet and sour and is hotter than black pepper. Earthy and reminiscent of incense.
tastes sweet and sour and is hotter than black pepper. Earthy and reminiscent of incense.
Long Pepper is not a pepper but an interesting, alternative stimulant.
Goes particularly well with game, goose, duck, pork, red cabbage with red or port wine, curries with coconut milk and fruit.
Can be combined very well with: basil, cloves, ginger, oregano, allspice, pepper, rosemary, liquorice and lemon zest, but also saffron.
Tip: Always grind in a mortar. When heated, the spiciness unfolds, in cold dishes it tastes rather sweet and warm.
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Availability |
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Price |
€7.0
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€16.0
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€9.0
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€8.5
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Description |
The Long Pepper tastes sweet and sour and is hotter than black pepper. Earthy and reminiscent of incense. |
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 |
s kontrolovano bio zemedelstvi | s kontrolovano bio zemedelstvi | ||
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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.
cubeb pepper
This pepper is also called peppercorns and is a "flavor bomb" with a mild heat.
cardamom (seed)
Along with saffron, vanilla and fennel pollen, cardamom is one of the most exclusive spices.
Tellicherry Pepper [organic]
This pepper has a spicy and woody smell and tastes nuttier than other black peppers.
Tonka beans whole
Do not use instead of but with vanilla - magically exotic.
Nice for desserts, sauces (dark gravies) and dressings as well as with chocolate, poppy seeds, nuts (especially walnuts), coconut and vanilla.
Kampot pepper red
The red Kampot pepper is a rare specialty from Cambodia. Sweet, fruity, hot.
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.
Kampot pepper red
The red Kampot pepper is a rare specialty from Cambodia. Sweet, fruity, hot.
Malabar pepper [organic]
The black Malabar pepper is hot but aromatic.
Timut pepper [organic]
Timut pepper is also called grapefruit pepper because of its lemony, tart aroma. It is actually a citrus plant and therefore a pepper substitute. The special thing about it is its fresh, fruity aroma and the slightly numbing effect in the mouth.
Vanilla Bean – Tahitian
Along with saffron, cardamom and fennel pollen, vanilla is one of the most exclusive spices in the world. Vanilla is extracted from a specific orchid in a process that takes weeks.
The Long Pepper
tastes sweet and sour and is hotter than black pepper. Earthy and reminiscent of incense.
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