Green Kampot Pepper Sauce

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Category: Sauces

Description

Green pepper sauce Limited edition : produced exclusively during the harvest season, from freshly harvested grains — Gold 2022 and Best Of Gourmet 2021.

OriginKampot Farm — Limited edition

Piquant●●●●●

AwardsGold Epic 2022, Best Of Gourmet 2021

ConservationRefrigerator after opening

Exceptional craft production

Fruit of unique know-how, our Kampot Green Pepper sauce is made exclusively during the harvest season, between June and July, from freshly picked green pepper grains. Produced in limited edition, it guarantees optimal freshness thanks to a short production and distribution circuit.

The pepper grains are ground first, then Slowly cooked with a rigorous selection of ingredients. Moringa leaves are added at the end of preparation, bringing a subtle plant touch and an additional nutritional value. With a moderate sting (1/5), this sauce offers a refined taste experience, accessible to all palates. Bottled at the end of cooking, it retains intact all its aromatic power.

An aromatic profile signed Kampot

Fresh green pepper — It expresses all its intensity, with fresh, vegetal and slightly floral notes.
Vinegar and lemon juice — a balanced acidity that structures the sauce.
Palm flower sugar — a natural and deep sweetness, characteristic of Cambodian cuisine.
Kampot Sea Salt — it sublimes all the flavors while respecting their balance.
Powder of moringa leaves and pandan — additional complexity, plant and subtly exotic.

Versatile and delicate, our Kampot Green Pepper Sauce enhances a multitude of preparations.

Some suggestions

Seafood and raw fish — oysters, shrimp or mussels; an original alternative to wasabi with sushi and sashimi.
Grilled and roasted meat — to coat directly, or to be incorporated into a carpaccio of beef or fish.
Home Sauces — perfect for raising a mayonnaise or vinaigrette.
Gaspachos and cold soups — a spoonful is enough to twist the whole.
Fresh cheese — burrata, mozzarella or goat, for a tasting mixing milky sweetness and subtle pepper.

Before opening: Keep the vial dry, away from heat and direct light. After opening: Place the bottle in the refrigerator and carefully close after each use to avoid oxidation.

The right move: Remove the sauce a few minutes in advance to restore its fluid texture, and shake the bottle well before use to regenerate the ingredients.