Description
An exclusive creation of La Plantation : le Kampot pepper Fresh salt Keeps fresh, crisp, young and stingy grains until three years after harvest. An innovation that captures the intensity of pepper still green, as picked by hand.
OriginKampot, Cambodia
CertificationIGP
Intensity●●●●●
ConservationIn the refrigerator
A new experience around the Poivre de Kampot
Known as one of the best in the world, Kampot Pepper benefits from theProtected Geographical Indication (PGI), recognition of its terroir and the know-how of its producers. This label imposes strict requirements at each stage: cultivation, harvesting, processing.
In this line of excellence, the Fresh Salt Kampot Pepper, developed by La Plantation, offers a new way to discover pepper. This exclusive process keeps fresh, crispy, young and stingy grains until three years after harvest.
Have you ever eaten a grain of fresh pepper? With this salt pepper, Cambodia's aromatic richness invites you to your table.
IPG Kampot pepper
Included in the IGP approach, the Kampot pepper is cultivated in accordance with a strict specification. Each producer engaged in the appellation ensures that the unique organoleptic qualities of pepper are preserved, from planting to processing.
The salt fermentation allows green grains to be kept in their coolest condition without alteration. Result: a crispy pepper, delicate, not spicy, with remarkable length in mouth.
An explosion of whole flavors
The fresh salt pepper from Kampot does not melt. He's crunching. Its dense grain releases a lively aroma, a fresh attack, a melting texture. This unique form of tasting has conquered many starred chefs and food lovers.
The addiction is immediate: from the aperitif, it accompanies dried fruits or invites itself, in grain, for a raw and striking experience. It can also be used hot — but only End of cooking, in order to preserve its crunch and aromatic complexity.
Kampot Pepper Fresh with salt is of great versatility: it combines meat, fish, vegetables and desserts as well.
Some suggestions
- Tomato salad, mozzarella, burrata — a few sprinkled grains, a fillet of olive oil, and the pepper sublimes the whole.
- Cream cutlets or honey magret — Add the grains at the end of cooking, just before serving.
- Steamfish or papillot — Place a few whole grains, without cooking them, for a freshness in the mouth.
- Tomato or gaspacho velvet — a striking final touch. Complete recipe to find in our Revenue Book – Volume 1.
- Chocolate foam — Rinse the grains under water quickly to remove excess salt, dry them and incorporate them into your foam. The sweet-salted, spicy and sweet alliance creates the surprise.
In particular: Needless to Add Salt — pepper itself brings sufficient salinity.
Store your pepper in a hermetic jar, in the refrigerator, sheltered from moisture. If you use our tubes, they are designed for this purpose: pour the contents into them as soon as you open the bag.
Ready for employment: This pepper doesn't molt. It crumbles, sprinkles, or incorpores as it is, depending on the intensity sought.
John –
A treat! From aperitif to dessert... And plucking in the box, one grain calls another...
Laura –
Salt and fresh pepper. It mixes with all the simplest and most elaborate dishes. Pepper is exceptionally fresh and full of flavor.