Description
Smoked and spicy aromas assumed: red peppers, paprika and Kampot black pepper, all three cold smoked according to Cambodian tradition, compose a powerful, balanced and deep sauce.
OriginKampot farm, short circuit
Piquant●●●●●
SignatureCold smoking rice & coconut
ConservationRefrigerator after opening
Craft know-how for an exceptional sauce
Our Smoked Piment Sauce is developed using a rigorous artisanal method. It all starts with the careful selection of red peppers and smoked paprika, chosen for their intensity and fragrance. The Kampot black pepper, also smoked, completes this iconic trio. These three spices are subjected to a traditional cold smoke, which preserves their freshness while giving them deep and complex smoked flavours.
On this basis, we add fresh ingredients — garlic, tomatoes, lime — to create a harmonious balance between spicy, fruity, acidity and freshness. The whole process, from smoking to bottling, is fully realized in our laboratory located on the Kampot farm: this short circuit ensures total control of quality.
Cold smoking: the heart of our recipe
Manufactured on the basis ofRice bark and coconut chips carefully selected, this traditional method gives our sauce unique aromas, rooted in the Cambodian terroir. This controlled smoke reveals all the richness of the pepper, dresses with a delicate woody fragrance, and adds to each spoonful a singular aromatic depth.
A palette of intense and balanced flavours
From the first tasting, the clear heat of red pepper seized the palace. It is soon softened by the smoky notes of paprika, softer but persistent. The smoked Kampot black pepper enriches this complex with a spicy complexity unique to our terroir.
Fresh tomatoes introduce a naturally sweet touch, reinforced by a hint of red sugar, which counterbalances the chilli fire. Garlic spreads its characteristic intensity, while lime provides lively acidity and tonic. Result: a sauce peppery, powerful without being brutal, balanced, rich, and endowed with a unique depth. Estimated spike: 4/5.
Versatile, our Sauce Piment Fumé accompanies everyday creations as well as the most inventive recipes.
Some ideas to integrate into your kitchen
- In marinade — white meat, seafood or tofu; mixed with a little oil, yogurt or mustard, it gives character to your grills.
- Final touch — a few drops on burgers, hot dogs, pizzas or pasta for a spicy and smoky twist.
- In aperitif sauce — incorporated in Greek yogurt or cream, a tartinade raised for raw or homemade chips.
- In cocktail — Give body to a Bloody Mary or create your spiced variants.
- Dressing — Married with olive oil, a bold base to season a salad.
- Vegan marinade — Let marinate tofu before cooking for a smoky and warm note.
Once opened, keep the bottle in refrigerator to preserve the flavours. She keeps herself between 1 and 2 years after opening, provided that the stopper is tightly closed after each use.
The right move: Shake the bottle slightly before serving to restore the original balance of the sauce.
