Description
Discovering the terroir of Kampot: our Green pepper highlights the emblematic ingredient of the region — Kampot Green pepper IGP — in a mixture ideal for marinades.
OriginKampot Farm, Cambodia
UseMarinades — meat, fish, vegetables
SignatureKampot Green pepper IGP
PackagingFigured food kraft tube
A rub that celebrates the richness of the Kampot terroir
Located in the heart of our farm in Kampot, it seemed obvious to us to imagine a rub around the emblematic ingredient of the region: the green pepper. Kampot Green Pepper is a local pride. It draws its singularity from its terroir and from the rigorous method of cultivation applied at each stage, from manual harvest to mild drying.
Young, before maturity, it is grated then dehydrated at low temperature, which allows it to preserve its green radiance and its aromatic plant profile. Our Green Pepper Rub highlights this exceptional raw material, recognized by a Protected Geographical Indication (PGI). Its combination with other spices makes it an ideal blend to enhance roasted meats, grilled fish or simmered dishes.
A spicy rub, perfect for marinades
This mixture has been carefully made from carefully selected ingredients. Fresh and spicy notes of the Kampot green pepper The green pepper gives the rub its vegetal and peppery character, perfect for a steak, a pork cross, fish (thon, salmon) or vegetables.
The Combava, green mango and kumquat bring a touch of acidity and freshness. Roots — ginger, turmeric and galanga — add depth and heat, while the pandan complete the mixture with an exotic touch. The result? A subtle and powerful composition, which works both in summer and winter.
Create a marinade with this rub
Mix generously with olive oil, lemon juice, finely chopped garlic and a hint of salt. This scented base adapts to all meats: poultry, beef, but also seafood. Reduce your meat in a homogeneous way — the rub must adhere well to spread all its aromatic power (by brush or by massaging by hand). Let marinate at least 30 minutes at room temperature, or a few hours in the cool.
After the marinade, cook according to your preference: grilled, roasted or panned, the meat will be sublimated. Keep marinade during cooking for an even more intense taste, and serve with grilled vegetables, rice or a crisp salad.
Other ideas to explore
- Chicken brochettes — brushed with a mixture of rub and lemon juice, grilled with vegetables.
- Tropical fish — marinated with rub, some green mango purée and lemon.
- Tofu grilled — marinated with rub, fresh ginger and combava zests.
- Twisted Vinegrette — to wake up a seasonal salad.
- Roasted potatoes — coated with rub, olive oil and salt.
- Shrimp — A pinch of rub, served on steamed rice.
- Sweet touch — Sprinkle a mango ice cream just before serving: a bold and scented contrast.
The packaging of our range of rubs was designed by a home artist to combine aesthetics, information and practicality. These certified food cardboard tubes Effectively protect spices from light and moisture.
For optimal storage, pour the contents of the bag inside the cylinder after opening, and close the tube well after each use. Keep it in a place Fresh, dry, sheltered from direct light : your Rub Pepper Green will retain all its freshness and aromatic complexity until the last use.
