Organic Fermented Kampot Black Pepper N°124
|salty, spicy, fruity, aromatic
|Perfect for seasoning
|Sauces, meat, vegetables, salad, pasta, venison
|all cuisines, cambodian cuisine
THE MOST PRECIOUS PEPPER EVER
What is the difference from regular black pepper?
Fermentation gives the fruity, hot Kampot pepper an impressive and diverse range of aromas. The pleasantly delicate texture of the pepper is reminiscent of caviar. A captivating and sophisticated taste experience!
Aroma and use - What does our fermented Kampot pepper go with?
The fermented Kampot pepper goes well with meat, especially steaks, as well as fish, poultry and game. It is also ideal for preparing spicy soups and sauces as well as salads and dressings. You can also use it to refine tomatoes, vegetables, various types of cheese such as goat cheese and egg dishes.
What little “secret” makes fermented Kampot pepper so delicious?
A crucial aspect is that the fermented Kampot pepper does not dry out completely, which means that complex aromatic compounds are retained. As the name suggests, this is fermented pepper. This is as unusual as it is effective for pepper, as the "salty" fermentation creates additional delicious and impressive flavors that go beyond the usual influencing factors such as variety and ripeness.
What is Fermentation?
Fermentation is a well-known microbiological process that has two important intended effects. First, fermentation makes the product more durable, even without refrigeration. Secondly, and this is where the fascinating thing is, the targeted fermentation with the help of useful microorganisms develops extraordinary and very distinctive aromas. In addition to the fermented Kampot pepper, the incomparably fragrant Bourbon vanilla beans and high-quality teas are good examples of successful aroma fermentation.
Why not expand your own taste horizons?A juicy, brown-fried pepper steak is a pleasure for many. A tender piece of meat from the pan or grill, with the characteristic grilled flavors, rounded off with a pinch of fleur de sel, a great herb butter and of course generously seasoned with high-quality pepper.
If you like to enjoy your steak with first-class pepper, you will love our Kampot pepper. Experts describe fermented pepper varieties as the undisputed elite among pepper varieties, and not only pepper lovers find them incredibly delicious, fruity and “fully hot”.
Pepper culture - Become a pepper gourmet!
Have you always seasoned your pepper steak with green pepper? And your parents didn't know any other way? Then it's really high time for a culinary journey into the world of pepper!
But which pepper goes well with my steak?When you think of pepper, standards such as white pepper, green pepper or the undisputed classic, black pepper, which are used in many different dishes, often come to mind. These three varieties each have their own unique aroma. So is it a matter of taste? Of course, but if you only stick to these familiar varieties, you are most likely missing out on the exotic and delicious flavors of the pepper specialties from Asia!
We have nothing against the “pepper classics”, not at all. In fact, we offer 20 different types of pepper, including these standards. Fine cuisine is often about creating flavor nuances and contrasts. This is exactly what applies to our diverse pepper varieties. “Trying is definitely better than studying here!”
Why is our organic fermented Kampot pepper so noble and delicious & why does it cost more?
Our organic Kampot pepper is grown exclusively by hand and without the use of artificial fertilizers or chemical pesticides. Only the best berries of this pepper variety are carefully picked by hand, carefully sorted manually, dried in the sun for several days, carefully selected again and then time-consumingly fermented with sea salt. This pepper is an authentic natural product and is characterized by its fruity, delicious aroma, which makes it particularly popular.
- Fermented Kampot pepper has a similar softness to fruit berries. For this reason it is not suitable for conventional pepper mills and should instead be freshly chopped, crushed or ground.
- The valuable aromas of fermented Kampot pepper are sensitive to heat. Therefore, it is advisable to use this high-quality product only at the end of the cooking process or, even better, after cooking.
- In addition to the black Kampot pepper, we also offer the red Kampot pepper in our range. The green variant is only available in markets in Cambodia.
Origin - What does “Kampot” mean?
Kampot is a province in southern Cambodia. In this warm, humid coastal climate, our "Kampot pepper" thrives on loamy and heavy soil. The fermented Kampot pepper is a true treasure in the world of spices and a real rarity. On the specialized pepper plantations, only an extremely limited amount is produced in a complex process.
Organic Kampot pepper (fermented), sea salt
Our certification body for organic products
Auditing company for organic farming mbH.
We love quality - and you can taste, smell and see it!
Spices in first-class quality thanks to absolute freshness, unique taste thanks to our own production and recipes.