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.
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.
David –
Very good taste of green pepper. Fits very well with eggs, summer vegetables and grilled meat.