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Kampot salt is the best partner for our Kampot pepper. Last year, it even received the protected geographical indication PGI, which declares it as one of the best in the world. It is precisely the coarse-grained salt that you stormed before Christmas and was immediately sold out. So we set off with the Czech team directly to the plantation to collect it, and it is finally in stock! Even coarse-grained salt is hand-harvested, not mined The Kampot brine ponds lie, just like Kampot pepper, in the Kampot region. They are about an hour's drive apart, and we set off together there in the late afternoon when the sun was already setting. We were lucky! Small family farms around the salt pans that we support not only welcomed us with a smile but also didn’t let us wait long. "Here you have rakes, we are just collecting coarse-grained salt, come on! " And so we simply collected our coarse-grained salt together with them. How is such coarse-grained salt collected? You have to go barefoot into the salt pans with perfectly clean feet, you get a rake, and from the surface of the salt pans, you collect large salt crystals into the shape of a pyramid. You then carry these in a basket to the local storage. Production only in protective clothing All the salt is then transported to our processing site, which we also visited. The team could observe the strict hygiene processes subject to the high demands of ISO 9001 and HACCP certification; we also received caps and coats, and gradually went through all the machines needed for salt processing. First, there is a large dryer, then a sortex machine that sorts only perfect crystals which continue on for manual processing. In another room, Cambodian women receive the roughly sorted salt, which they then handpick and check crystal by crystal to ensure only 100% quality and purity reach you. In the packing room, we see all the types of salt we import for you – besides the coarse-grained Kampot salt for grinders, the finest and most delicate sea salt flower for final seasoning is also packed here, which was recently gently harvested from the salt pans because the sun was shining and there was no wind. This salt can only be collected under perfect conditions as it is very sensitive. Salt pyramids, which are formed by subsequent reboiling and are a true gem, are already all in the Czech Republic – there are very few of them every year, so we buy them all immediately upon harvest. For honest work, an honest reward - dinner with the farmers And since we were clever, for the well-done work the farmers' family invited us to their place for dinner with Cambodian soup and fruit from the farm. With a feeling of a job well done, we return to the accommodation and can now reveal to you that we brought back a nice couple of tons of coarse salt from Kampot, so hopefully it will satisfy all your demands!Enjoy your meal! :-)

This type of our Kampot salt is literally at the top of the flavor pyramid. Its shape resembles beautiful large pyramid crystals. These rare gourmet pieces of salt flakes won the Great Taste award this year not only for their beautiful appearance but above all for their excellent taste, which the judges described as floral, fresh, pleasant, and delicately crunchy when bitten, with a perfectly balanced saltiness. In Brief It is the perfect partner and complement to our Kampot peppers because just like quality pepper, which is meant to taste more than to burn, quality salt is meant to taste more than just to season. And what exactly does Salt Flakes mean? It refers to the largest salt pyramids, or flake salt, collected from the surface of sea salt pans, where salt is obtained from seawater with the help of sunlight. The sun evaporates the seawater, and on its surface, the salt crystallizes into neat crystals resembling snowflakes. That’s why this salt is called flake salt. It reaches maximum purity, has a balanced composition, and its harvesting leaves no carbon footprint because all the work must be done by hand due to the fragility of the crystals. Production is therefore very limited, and this flake salt is not commonly used like regular rock salt that we buy in stores. Moreover, it is again gathered by traditional farming families from Kampot in a sustainable and ecological way. What is it used for? The largest crystals in the shape of flakes have a pyramid form and are most often used for the final finishing touch of cooked dishes during plating, that is, when the plate is transformed into a small artistic work. The crystals themselves can also be tasted on their own — they are very delicious and pleasant, so you don’t have to be afraid even of larger pieces. Not only does a dish with salt crystals that replace the proverbial cherry on top look great, but thanks to its purity and unique flavor profile, the salt also perfectly enhances its taste. The crystals are beautifully flat, so they dissolve faster and more evenly. Flake salt is suitable for both savory and sweet dishes. There is nothing better than chocolate mousse or baskets decorated with salty caramel and delicate salty flakes, which clearly show that you really take your culinary art seriously and want to properly care for your guests.

Have you ever opened Package salt, tasted it, and been surprised by its excellent flavor? In the case of salt purchased in regular stores, such an experience is hard to come by, yet there are salts on the market that offer you just that. One of them is salt imported from the Kampot region in distant Cambodia. This salt is collected for us opposite the pepper plantations by original Cambodian families, and this year we were the only ones in the Czech Republic to receive a certificate of excellent taste for it GREAT TASTE. It might seem that salt has only one taste, and that is salty In reality, however, there are many types of salts that differ in shape, color, and also flavor profile. In the case of salt imported from Cambodia, we are talking about sea salt obtained by evaporating seawater in salt pans, from which the salt is then hand-harvested. This salt, thanks to the unique climate in Kampot, is also the most suitable complement to Kampot pepper and beautifully enhances its flavor. What is the difference between salts? Evaporation is one of the purest processes for obtaining salt, allowing it to retain a unique fresh taste with floral accents. Additionally, it has a balanced mineral content and nutritional values richer than classic salt that you can buy in stores. The most common salts offered are rock salts mined from the ground using heavy machinery. The salt is then chemically purified and further processed to ensure no impurities remain, which significantly affects its taste. This taste is aggressively salty, without balanced nutritional values or mineral composition. Sea salt, on the other hand, can be used just like classic salt, although it is best suited for seasoning food at the final serving stage. In our offer, you will find Kampot salt in the form of genuine fleur de sel, small salt crystals suitable for seasoning dishes and food styling. You can also choose from the selection of the largest salt flakes salt flakes, which form neat pyramids and enhance the appearance of any served dish. And if you like to grind, you can opt for coarse sea salt, which is ideal for our precision mills and is the only one suitable for use during cooking. Alternatively, if you desire every mentioned type, we also offer a multipack. :-)

Sometimes people embark on projects that they initially consider just an experiment and don't have too many expectations from. This is exactly how the story of our freeze-dried pepper started, which became one of the best gastronomic delicacies in the world. You no longer have to go all the way to Cambodia for fresh pepper Its story began at the moment when we were pondering how to offer customers the taste of fresh peppercorns. The taste of fresh green berries is significantly different from that of subsequently dried grains. How to do it? If we had simply harvested, packed, and shipped fresh peppercorns to Europe, they would have arrived from Asia in a condition definitely unsuitable for consumption. Kampot pepper is an organic product that has no protective layer of pesticides. Therefore, it was first necessary to come up with a way to preserve the peppercorns and prepare them for the long journey. Our helper in this task was a special brine made from fleur de sel. We designed its recipe so that it could maintain the freshness of the fruits during their long journey while significantly not altering the unique taste, which was the alpha and omega of the entire project. On the contrary – to enhance this taste! He came, he saw, he was fresh, and he conquered The next task came when we opened the fresh, marinated pepper from Cambodia at home. We had to think about how to get it to customers in the freshest possible form. Leaving the fruits in the brine was one solution, but it did not meet our requirements for shelf life and quality. So what next? The answer appeared essentially by itself when Lukáš, one of our co-founders, started talking during the For Gastro fair with Lukáš Zach from Zach's pesto & chilli. Lukáš already had extensive experience with so-called lyophilization, which, according to him, could be the solution. And he was right! After numerous attempts to freeze-dry the peppercorns, we finally succeeded in creating a unique product and a world rarity that won the Golden Fork award for its taste, the equivalent of an Oscar in the world of gastronomy.  Discover its unique, natural taste yourself.

Most of us use classic kitchen salt our entire lives. However, have you ever wondered if there is a healthier or tastier alternative? There are actually several types of salt, differing in quality and taste. And we'll reveal right away that classic kitchen salt may not be the best choice. Kitchen Salt Common salt is extracted chemically, bleached (refined), and in some areas lacking access to the sea, it is also iodized. Kitchen salt is essentially just sodium chloride, which in larger amounts is unhealthy for our bodies. Therefore, we should use kitchen salt very carefully. Have you heard the term „too salty“? Because that is exactly what kitchen salt is. Excessive intake of such salt destroys taste buds and reduces sensitivity to salty flavors. The vicious circle then ends with further unnecessary over-salting. Although salt is necessary and very important for the human body, its excessive intake can cause problems with the cardiovascular system and damage kidney function. Even though this recommendation applies to any salt, it is likely that this intolerance occurs especially with this ordinary kitchen salt. Himalayan Salt In some Czech kitchens, so-called Himalayan salt also appears, which actually does not come from the Himalayas at all. It is mined in Pakistan, in the world's second-largest salt mine, from which 300 million kilograms of salt are extracted annually. The salt is known for its characteristic pink color, caused by the presence of iron in the salt. Unfortunately, salt mining significantly disrupts the environment of the entire area, and the iron present in the salt is in a truly negligible amount, so from a health perspective, this salt cannot perform great miracles. Salt Flower If you are looking for truly pure, natural, unrefined salt whose harvesting leaves no trace in nature, salt flower, or Fleur de Sel, is the clear choice for you. This type of salt is obtained by crystallizing seawater that is dried by the sun’s rays. On the surface of so-called sea salt pans, fine crystalline flakes form, which are hand-collected and then neither bleached nor chemically treated. Thanks to this, this rare sea salt has a unique taste, and you can enjoy it without any guilt. What makes salt flower so rare? Especially the demanding nature of its harvesting. It is entirely dependent on unique climatic conditions, good weather, and careful handling. Fine flakes do not form if it rains or if there is strong wind. Sea salt pans also require an ideal combination of air humidity and sunshine. Our salt flower from Kampot is harvested in the coastal areas of this province, where the techniques of its cultivation and collection have remained unchanged for centuries. Local farmers wait with long rakes for the right moment when they can gather the salt flower from the surface and immediately pack and send it to you so you can enjoy the uniqueness of this natural gift from the sea. 

Salt and pepper are the basics of every kitchen, we would find them in every restaurant and just to be sure, we have them on every dining table. Why have these two ingredients captured the hearts of Europeans as well as the inhabitants of the North American continent? And what makes them get along so well? The reason why salt and pepper have earned a firm place on our tables is their ability to enhance the flavor of the served dish. While salt can highlight the taste of proteins above all, pepper, on the other hand, adds its characteristic aroma where it would otherwise be missing. Just potatoes, nothing more We must realize that in the past, it was often the only way to add at least some emotion to food. Our ancestors did not always have so many ingredients and so many options for interesting seasoning. Often, the main ingredient on their plate was just potatoes and vegetables. Meat was a rarity, as were more exotic spices. That is why pepper and salt were the best way to season plain potatoes or root vegetables. Interestingly, if we look at other parts of the world, pepper and salt do not play such a prominent role. In Asia, their place is taken by fish sauce or crushed red chili. In Mexico, it is lime, salsa, and coriander, and in Ethiopia, for example, it is awaze paste, whose base is chili. Rarity However, let us not think that salt and pepper were readily available seasonings in every tavern already in the Middle Ages. At that time, salt was more available, but it was not used for seasoning but mainly for its preservative properties. Large quantities of meat and fish were salted, which allowed these ingredients to survive long journeys across oceans. It was sailors who eventually began to import pepper from afar, which was originally a commodity for the elite. Its wider popularization happened only in the 18th and especially the 19th century, when the combination of pepper and salt began to appear on tables more and more frequently. The right choice for our grinders We preserve the tradition to this day, and that is why pepper and salt are the most used combination of spices and seasonings in the kitchen. And now we know that when both ingredients are of high quality, it is enough to make the dish simply divine! With our Kampot pepper you will always season flawlessly, and with coarse sea salt from Kampot suitable for grinders you will perfectly flavor anything you are currently preparing. Various colorful grinders will help you decide which one to assign to which ingredient!

Salt flower from Kampot is a small white treasure that blooms thanks to the sun's rays and wind on the surface of salt pans, from which it is hand-harvested. Because of this, it achieves a different taste and texture than, for example, sea salt. It also brings a completely unique flavor component to dishes. It will find its place in the kitchen, but it is specific Salt contains up to 10% moisture, which causes it to lose its crystalline structure more slowly than ordinary salts. This allows it to maintain its crunchy structure for a longer time, which means only one thing. Salt flower is ideal primarily for seasoning dishes and is therefore not suitable for use directly during cooking. A great choice is when seasoning seafood, but also vegetables, and meat lovers will definitely appreciate it. There is nothing better than a steak on which you can taste the flavor of coarsely ground Kampot pepper combined with the sharp texture of the salt. Salt flower is simply a great helper in the kitchen and when grilling. It adds the necessary finishing touch to vegetables and meat with grill marks, emphasizing the characteristic taste of the individual ingredients. Salt flower is not just a name, but also a flavor characteristic Salt flower is also popular among confectioners. Salt flower has a slightly sweet aftertaste, which makes it a great complement to sweet desserts. Who doesn’t know caramel cups sprinkled with salt crystals on their surface? These are also placed on macarons, becoming part of chocolate. Somewhat surprisingly, salt flower can also be found in bartenders’ equipment. Salt flower is used as a decoration for the rims of some cocktail glasses. For example, it can add a completely new flavor element to a margarita, giving this drink the right sharpness. Salt flower is not ordinary salt. It is an ingredient that literally invites playfulness, at the end of which is a perfectly looking and even better tasting dish that everyone will admire. So carve out a place for this salt in your culinary art and you will see that it will reward you with a unique flavor that will transport you to the sea waves under the burning sun of Kampot! P.S.: Did you know that we also use real salt flower in our  fresh peppers? You can taste it on the  freeze-dried Kampot pepper,  fermented, but also  fresh green pepper in salt brine.

The air is permeated with the scent of the sea, and underfoot, a layer of salt crust crunches. We are at the salt pans, where in the heat of the sun's rays, thousands of snow-white salt flowers bloom on the surface of small natural pools. These bloom only in a few places in the world, where they are traditionally harvested and exported all the way to your table, so that with a piece of the sea or ocean, they enrich the dish you are preparing. How does true salt flower form?  By precipitating salt from seawater through the action of the sun's rays, which evaporate the water, small crystals form on its surface. For this purpose, small natural pools are built at the salt pans, where water is pumped from the nearby ocean or sea. The sun shines on these pools all day, and the wind plays with their surface.  The salt pans are interwoven with a system of dams and channels, through which the water level in the reservoirs is regulated, and by gravity, the water gradually reaches special salt basins, which are like a bed where the salt flower begins to bloom. At the moment when sparkling salt flakes begin to appear on the surface of the reservoir, it is the right time to harvest them. This should be done by hand, using wooden rakes, with which the salt is gently collected from the surface of the basin. The harvested flower is not further processed, rinsed, or chemically bleached.  It is packed and shipped exactly as it grew Unrefined. Untreated. And with its authentic appearance and color. Only in this way is the unmistakable taste of salt flower guaranteed, which is not just salty but contains a whole range of flavors, scents, and tastes of the sea. Here in the Czech Republic, we pack it into reusable zip bags or Czech glass jars, which are custom-made for us by a Czech glassworks. Unfortunately, on the market, there are also salt flowers that lack all these benefits. These are artificially created salt flakes, crystallized by artificial drying, then rinsed, bleached, and presented as original, but they will disappoint you with their taste.  True salt flowers are rare Look for those produced in the regions of Portugal's Algarve, France's Normandy, the Canary Islands, or Mallorca. Outside Europe, true salt flower is also obtained in some areas of Canada, Mexico, and Brazil, and of course, we must not forget the long tradition of salt flower harvesting in Cambodia's Kampot. You can buy our Kampot salt flower, which we purchase from a community of families who adhere to all ecological and ethical principles. Moreover, you know that you are not only seasoning tastefully but also well and responsibly.

Do you love pickled olives or capers? Or do you enjoy the classic pickled delights like Znojmo pickles or peppers? How about kimchi and other treats soaking in brine? Are your mouth watering yet? If you are a fan of such delicacies, be sure to stop by our e-shop and add fresh green pepper in salty brine to your cart. We have truly perfected it! Authentic Cambodia in one bite Green pickled pepper is exactly what you imagine when you hear this phrase. Fresh green berries just harvested from the pepper vine are immersed in a salty brine, which beautifully preserves them and allows us to deliver their authentic Cambodian flavor right to your European table. This is a completely new taste experience that every soft peppercorn grain brings. When you bite into it, the taste of salty brine literally bursts in your mouth, gradually complemented by the characteristic flavor of fresh Kampot pepper. It contains those familiar pepper nuances that you won’t find in regular dried peppers.  How to best use it? If you’re looking at pickled pepper and wondering what to do with it, rest assured that the possibilities are endless. Try preparing the iconic pepper sauce with it, for example. Pickled pepper really boosts the flavor of meat, whether light, dark, or fish. But meat is just the beginning. Try adding it to sauces, experiment with it in risotto, and don’t hesitate to toss a few berries into your favorite pasta, on bread, basically anywhere. Like other pickled delicacies, it’s great with cold cuts and assorted platters overall. However, it certainly won’t offend if you snack on it just like that, maybe in the evening while watching TV, accompanied by a glass of white wine. There are simply no limits to your imagination, and pickled green Kampot pepper literally calls for experiments. For example, we already sprinkle it on absolutely everything!