Description
Black Kampot pepper in a gourmet way: a ready-to-use sauce that combines the great French tradition of pepper sauces with the « tuk meric » Khmer, condiment with ground pepper and lime.
OriginKampot Plantation, Cambodia
CharacterSpicy, fruity notes
SignatureKampot black pepper + tamarind
ConservationRefrigerator after opening
An exceptional black pepper sauce, signed Kampot
Make a sauce around the pepper is naturally imposed. This is how our Black Kampot pepper sauce was born, a creation that celebrates this mythical spice.
Considered the most emblematic of our collection, the Black Kampot pepper comes directly from the plantation. Each grain, harvested by hand, reflects the authenticity and traditional know-how of the region. Cultivated in fertile soil in an ideal tropical climate, it develops a rare intensity, with powerful aromas, warm, woody and subtly spicy notes.
Between Khmer inspiration and French gastronomy
Our sauce combines tradition and modernity. Thought like a ready to use sauce, its elaboration is inspired both by the great French culinary tradition — with its iconic pepper sauces — and Khmer cuisine, including « tuk meric », a condiment based on ground pepper and lime, ubiquitous in Cambodian plates.
By bringing together these two culinary legacies, our sauce offers a contemporary approach to pepper, accessible, quick to use, but without compromise on quality or aromatic depth.
Our sauce reveals a balanced aromatic palette: Black pepper power is softened by sweet, acidic and fruity notes thanks to the tamarind and molasses. It is distinguished by its complexity and length in the mouth.
Main ingredients: Black Kampot pepper (cultivated in our plantations), tamarind (natural acidity), molasses & cane sugar (rounding and sweetness), garlic & onion (aromatic background), Paddy grass (subtle green note), lime juice (acidified freshness), Kampot sea salt, coriander & curry leaves (spicy signature).
The Black Kampot Pepper Sauce is a true culinary chameleon, ideal for picking up and sublimating your dishes.
Some suggestions
- Meat — pour on a grilled rib or add to a creamy sauce.
- Tartars — A spoonful on a beef tartare enhances the flavours of raw meat thanks to its mastered spice.
- Pasta and vegetables — fresh pasta, roasted or seasoned vegetables.
- Tofu or vegetable proteins — in marinade or finishing touch, it transforms your vegetarian dishes with character.
- Vinegrets — a few drops bring depth and complexity to your salads.
- Salt toast — spread over toasted bread with avocado or fresh cheese, an original and spicy version of aperitif.
- Cheese agreements — especially with soft pasta, for a bold sweet-spicy combination.
Before opening: Store the bottle in a cool, dry place, away from direct light. After opening: Place the sauce in the refrigerator and close the vial thoroughly after each use to avoid oxidation.
The right move: gently shake the bottle before use to ensure a homogeneous mixture of aromas.
