Description
Soft pepper with woody accents: fermented in Kampot salt and slowly smoked cold, the Kampong Thom pepper smoked with salt is a rare spice, with deep fragrance and soft and melting texture.
OriginKampong Thom, Cambodia
ProcessFermentation + cold smoking
Intensity●●●●●
ConservationIn the refrigerator after opening
Fermentation and low heat
Cultivated in Kampong Thom Province, in the heart of Cambodia, this green pepper is harvested before maturity, then fermented in Kampot salt. He is then slowly smoked cold, using an artisanal method without direct combustion.
This double transformation — fermentation and smoking — gives birth to a rare spice, deep fragrance and soft and melting texture. These traditional know-how are also applied to other major local references, such as smoked Kampot pepper or salt fermented fresh pepper.
Cold smoking, carried out with Coconut fibres, brings notes of dry wood, leather, and a soft ash tip, which match with the natural freshness of fermented grain.
A singular aromatic profile
This pepper develops a complex and balanced palette: a light smoke, keys of marine salt, and dark notes of black fruit and citrus fruit.
Its texture remains tender and candied, slightly oily to the touch, without being oily.
This pepper doesn't change. It consumes whole, crushed with mortar, or deposited as it is finished.
Ideas for use
- Fatty fish — salmon, tuna, mackerel, sardine, eel.
- Beautiful pieces — superb on a lobster, crustaceans, or grilled meat.
- Daily food — perfect to enrich a puree, a poached egg or dish, or a simmered dish.
- Pastry — vanilla ice cream, burnt cream, a Chiboust, a mille-feuille or a Saint-Honoré can accommodate an unexpected smoke touch.
Once opened, keep this pepper in a refrigerator, in an airtight container. This preserves its flexibility and the vivacity of its aromas.
The salt ensures a long-lasting natural conservation, without alteration of taste.
Aurélie –
So good that it becomes addictive!