A delicacy among peppers

Fermented salted Kampot pepper

.pepper..field

· 100 g of fermented green pepper of the highest quality
· Grown in Kampot province in Cambodia
· Vacuum packed to preserve maximum freshness
· Pepper flavor with fresh tones and a mildly salty taste
· Mainly suitable for seasoning
· Awarded 3 stars Great Taste

Size 100 g

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40 g

100 g

Gift Package – fermented salted Kampot pepper

Gift Package 40 g

Gift Package 100 g

€23,95

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Quantity

The recommended amount per dose is 0.5g

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Fermented salted Kampot pepper

€23,95

Origin

Characteristic

Processing

Usage

Package

Awards

Origin

Kampot Pepper is grown in Kampot province, located in the very south of Southeast Asian Cambodia.

This is an area where, thanks to its coastal climate and geological conditions, local farmers are able to produce pepper of the highest quality in the world. It is no wonder that this pepper has received a protected geographical indication, similar to French Champagne.
We purchase pepper from small family farms under direct trade conditions that guarantee a fair remuneration for every grower, and we strive to promote this approach among other traders.
As a result, when you purchase from us, you not only acquire the highest quality pepper, but also the certainty that you are buying a sustainable and ethically responsible product that helps ensure for its producers healthcare and education for their children.

Characteristic

Green fermented pepper brings the taste of fresh green peppercorns with a delicate grace.

Thanks to it, it could almost be called like Cambodian caviar with delicately nuanced tones and a salty taste, thanks to which they are especially well suited for seasoning.

Processing

Fermented Kampot pepper contains fresh green grains processed by an old Japanese fermentation method directly in Cambodia.

A pinch of fleur de sel obtained by evaporating seawater is added to the pickled grains, which guarantees the absolute freshness of the grains. Thanks to this processing, they retain the taste of tender green pepper just picked from the pepper vine, which was also appreciated by the president of the association, who oversees the quality of exported pepper in Cambodia.

Thanks to careful selection corresponding to strict quality requirements for pepper exported from Kampot, set by the Kampot Pepper Association, only the best grains are handpicked. They are then vacuum-packed to ensure the preservation of quality and freshness during the journey to the Czech Republic.

Usage

Fermented green pepper will be loved for its delicacy primarily by enthusiasts of vegetarian cuisine.

It is not advisable to combine it with meat, rather add it to salads, spreads, or try it with avocado. It works well as a finish for creamy soups, subtly enhancing the flavor of risotto, shrimp and with its help you can also create perfect sandwiches or toasts.

This pepper is not suitable for crushing in a grinder due to clogging of the milling mechanism.

Package

Thanks to the materials used and the special bag sealing technology, neither air nor moisture reaches the pepper.

We package the pepper immediately after fermentation into vacuum bags with a capacity of 40 to 100 grams. Thanks to this, the beans retain authentic taste, freshness, and aroma of Kampot pepper. Every package also includes a brochure that brings you the story of the best pepper in the world and introduces you to the world .pepper..field.

Awards

Quality is our top priority, as evidenced not only by the certificates our pepper carries, but also by the awards it takes home from global competitions.

Among the most significant are the awards given to our pepper as part of competition Great Taste, one of the most prestigious competitions in the world of gastronomy.

However, sustainability is also important to us, and we do not treat it as merely empty words, as evidenced by SDG’s award awarded to projects that are truly sustainable and socially responsible.