Kampot pepper red
The red Kampot pepper is a rare specialty from Cambodia. Sweet, fruity, hot.
Kampot pepper red
The red Kampot pepper is a rare specialty from Cambodia. Sweet, fruity, hot.
The red Kampot pepper is a rare specialty from Cambodia. Sweet, fruity, hot.
Especially nice with cheese, vegetables and fish. But also with fried, braised and grilled meat and fish.
Can be combined very well with: basil, clove, cardamom, nutmeg, oregano, rosemary, thyme, cinnamon and lemon zest.
Tip: Do not grind in the grinder, just pound it in a mortar.
The fully ripe, red fruits are harvested, dried in the sun and sorted. They change color and turn slightly brown, but the fruity taste with its slightly sweet finish remains. It is one of the few real red peppers because it is not colored but is naturally red.
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.
