Description
Melting softness, intense aromas: cultivated in the heart of Cambodia, the Kampong Thom pepper fresh with salt is a soft pepper, melted, slightly confit — a rare product, sought for its singular character in the kitchen.
OriginKampong Thom, Cambodia
ProcessKampot Salt Fermentation
Intensity●●●●●
ConservationSealed jar, temp. ambient
The tenderness of a rare pepper
Cultivated in Kampong Thom Province, in the heart of Cambodia, this pepper is harvested manually at the end of the year, before the grains reach maturity. Each cluster is hand sorted, and the still young grains are separated one by one with care. This patient gesture is essential to preserve the quality and freshness of these naturally fragile green grains.
Thanks to controlled local know-how, these grains are transformed into salt fermented pepper. The result: a soft pepper, melted, slightly confitted, shiny appearance and soft texture.
Sweet fermentation, serving the taste
Just after harvest, the grains are placed in fermentation with Kampot sea salt, without additives. This short and natural process allows to develop the flavours of pepper without altering its finesse.
The grain remains moist, supple, easy to crush. In the mouth, it offers a Wood attack, umami notes, slightly iodized, close to fresh green pepper used in traditional Cambodian cuisine. This method of transformation is opposed to that of black pepper, which rests on drying in the sun.
Loan for employment, this pepper uses raw, in finish, to preserve the subtlety of its aromas. It can be crushed with mortar or simply rubbed on food.
Ideas for use
- Daily — ideal on roasted meat, grilled fish, poached eggs or marinated vegetables.
- Gently — It sublimates a burrata, a cream sauce, or comes punctuating a risotto.
- Basic — perfect in a pepper sauce, a dressing, a short marinade.
- Sea side — excellent on shrimp, scallop shells, mussels, gambas.
- Cheese side — It combines with feta, fresh goat or mozzarella.
Keep it in a hermetic jar at room temperature, sheltered from moisture. Salt plays a role here as a natural preservative, extending its life without loss of intensity. It can therefore be used for several months without altering its aromatic profile.
This salt fermented pepper, tender and aromatic, offers a valuable alternative to dry peppers. It opens the way to a lively, inventive cuisine, anchored in a terroir, but oriented towards culinary exploration.
Céline –
Kampong Thom fresh salt pepper has a powerful and fragrant taste, with a beautiful vegetal note and a perfectly balanced salty touch. It turns a simple dish into a gourmet experience, a real nugget for pepper lovers.