Smoked Kampot Salt Flower

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Category: Peppers and salts

Description

Witness of a remarkable terroir, Kampot Salt Flower IGP adorned here with a homemade cold smoking — the crystalline purity of Kampot saline, enhanced by a delicate woody fragrance.

OriginKampot-Kep Salts, Cambodia

CertificationIGP

SignatureHandmade cold smoking

UseFinal touch, before service

Kampot Salt Flower Culture

In Kampot, salines take full advantage of the dry season, from January to April, to produce a high quality natural Salt Flower, recognized by chefs and lovers of exceptional products. Located between the sea and the city of Kampot, the salines capture water from the river, which is then filtered through a series of basins. Under the combined effect of sun and evaporation, Salt Flower crystals form on the surface.

Their appearance is ephemeral: they float for a short moment before sinking, and must be accurately collected using a specific tool. Each basin produces only a small quantity, and only when the conditions are optimal: heat, clear sky, and no wind. Once picked, the Salt Flower is left to dry naturally several days in the sun. It is distinguished by its pure whiteness, its fine and crystalline texture, and its absolute naturality: no additives, no treatment after harvest.

A recently obtained PGI

The Kampot Salt Flower has recently been recognized by a Protected Geographical Indication (PGI), to guarantee its authenticity, the origin of its terroir and respect for the methods of artisanal production. This distinction values the strong link between this Salt Flower and its original territory, between Kampot and Kep.

The techniques used today are part of a tradition inherited from the time of the French protectorate: Malaria trees from Guérande have passed on their know-how to the inhabitants of the region, helping to shape the harvesting methods still in use.

Production anchored in the Territory

The Plantation works closely with local family saline, perpetuating old agricultural practices with respect for regional heritage. These partnerships are part of a logic of sustainability, equity and community support, with particular attention to the preservation of natural ecosystems.

The delicateness of the crystal, the depth of the smoke

In its smoked version, the Kampot Salt Flower combines its fine and crisp texture a delicate woody fragrance, produced from a homemade cold smoking — the traditional method of Plantation, made from rice bark and coconut chips.

This controlled smoke coats the crystal without ever masking its saline purity: the frank salinity opens with warm and slightly toasted notes, which prolong the tasting.

Sprinkled in final touch just before service, the Salt Flower brings a subtle, visual and crunchy note to your dishes. It does not use as a classic salt during cooking, but intervenes at the very end to enhance its finesse — its smoke dimension adds immediate depth, like a grilled wood fire.

Some suggestions

Salé — on eggs, grilled vegetables, roasted meat or seafood, it reveals all its delicacy.
Sweet — It is beautifully blended with fine desserts, such as dark chocolate or caramel; A pinch in marshmallows creates a subtle balance between sweetness and salinity.
Fresh fruit & salads — It magnifies fresh fruit and adds crunch to salads.
Cocktails — on the edge of the glass, for an unexpected contrast.
Simplicity — simple olive oil pasta take on another dimension.

In particular: If you want to integrate during cooking, do so in moderation and without excessive heat, in order to preserve its natural qualities.

To preserve the quality of the Salt Flower, store it in a place dry, damp — exposure to moisture may result in the formation of logs. A sealed container is therefore recommended. Avoid any heat source or direct sunlight, at the risk of altering the texture and flavour.

If you choose a transparent glass container, keep it in a closet or dark place. No refrigeration required : a stable ambient temperature is enough to maintain its aromas and delicate texture.