Description
A unique creation of La Plantation: the red grains of Kampot pepper, harvested at full maturity, are fermented in Kampot salt. Fermentation reveals fruity notes, natural sweetness and a nice freshness on the palate.
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.
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 red grains are scalded, then fermented in Kampot salt by a process developed at Plantation. This exclusive method, developed after the success of fresh green pepper with salt, enhances the aromas of red pepper at full maturity.
David –
Explosion of flavors. Absolutely delicious pepper, perfect for meat, fish, fresh cheese or foie gras.
Yorrick –
Fresh and delicious. We sprinkled on fat for soft/spicy and soft/ crunchy contrasts.
Melanie –
This red pepper with salt is senses!
Julie –
I reported from Kampot fresh red pepper to salt, which I offered to a couple of friends, true connoisseurs of pepper. Since then, they have become unconditional of Kampot pepper (just like me ;)). What a pleasure it is to be able to redeem it through APSARA&CO and share it with my friends!