Description
A unique creation: the fruits of Long pepper, harvested still by hand green, are fermented with Kampot salt according to an exclusive process of La Plantation — to regain the flavor of the long green pepper freshly picked on the liana.
OriginKampot Farm, Cambodia
ProcessKampot Salt Fermentation
Intensity●●●●●
ConservationIn the refrigerator
Production of fresh long pepper with salt
Fresh long pepper with salt is a Exclusive Specialty developed by La Plantation in Kampot. The fruits of long pepper are harvested by hand while they are still green, before reaching full maturity.
After careful washing and scalding, they undergo a complex fermentation process with Kampot salt, developed at La Plantation. This unique process makes it possible to restore a flavor similar to that of the long green pepper freshly picked on the liana.
Fresh long pepper with salt offers a singular aromatic profile, with a flavour evoking Artichoke, noted by a marked spicy note. Its crisp texture and its intensity in the mouth make it an exceptional product, already adopted by several star chefs and figures of bistronomy.
The attack is soft, then the peppery heat gradually unfolds, revealing all the complexity of the fermented fruit.
Cultivated and fermented directly on our farm in Kampot, this fresh long salt pepper reveals a surprising aromatic richness, even for those who already know the fermented Kampot pepper. If he shares a certain freshness with the latter, he also emits a power peculiar to his identity. As with other fresh salt peppers, we Do not cook : it is better to add it just before the service.
Some suggestions
- Fine washers — It will sublimate a salad of raw vegetables, especially with fennel.
- Whole — It fits perfectly into a feta marinade in olive oil, according to Season Suppers' recipe.
- In the dips — humous, guacamole, caviar d'aubergine: it brings them freshness and character, and balances crispy and greasy accompaniments such as chips or toasts.
- Sweet version — finely minced on a fruit compote in autumn, such as pear or quince.
Like all our fermented peppers, fresh long pepper with salt must be preserved in refrigerator to preserve its aromatic qualities.
The right move: After opening, place it in an airtight container and keep it cool to keep it fresh.
