Description
Smoked and aromatic balance: the homemade cold smoking intensifies the woody notes of the Black Kampot pepper and adds warm, round accents, subtly smoothed, with a nice length in the mouth.
OriginKampot, Cambodia
CertificationIGP
Intensity●●●●●
SignatureHandmade cold smoking
A careful culture
The Kampot Pepper harvest spans three to five months, at the heart of the dry season. The mature clusters, characteristic dark green, are selected and Picked one by one, directly on the peppers. In this way, harvesters re-feed several times on each plot to collect only mature grains.
In order to preserve all the aromatic richness of pepper, the processing takes place during the day. Grains are separated from clusters, scalded, and Dried naturally in the sun for two to three days, depending on the intensity of sunlight. This traditional drying reinforces the singular aromas of Black Kampot pepper.
Smoked aromas
The cold smoking, crafted and extended over several hours, intensifies the woody notes of the Poivre de Kampot noir. It adds warm, round accents, Subtly smoothed, with a nice length in mouth. The natural intensity of pepper blends here with a delicate smoke dimension, offering a balanced and refined fragrance.
How to use smoked black Kampot pepper?
To preserve its aromas, add smoked pepper End of cooking. Avoid cooking it, so as not to accentuate its sting at the expense of its subtlety. It reveals all its potential on the fatty fish such as salmon, mackerel or sardines, and grilled meat.
Some ideas for recipes
- Gravadlax with smoked pepper — Mix salt, sugar, aneth and smoked Kampot pepper. Apply to previously oiled salmon cobblestones, marinate 36 hours in the refrigerator under a weight, regularly removing water.
- Grilled sardines or mackerel — seasoned at the last moment with freshly ground smoked pepper.
- Carbonara Pasta — with a final touch of smoked pepper.
- Cocktails — a pinch in a Bloody Mary or a Martini (gin or vodka) for an unusual aromatic note.
After opening, keep the smoked Black Kampot Pepper in a place Fresh, dry, sheltered from light — A kitchen closet is ideal to preserve its aromas.
To reveal all the complexity, cast or crush the grains just before using them. We recommend the use of a ceramic mechanism mill or palm wood artisanal mortar, handmade in northern Cambodia. These two tools, designed to be placed on the table, allow a fresh and user-friendly milling.
Sophie –
Almost spicy, the fact that it is smoked allows you to appreciate its power, especially on cold dishes such as salads or carpaccio.