Green pepper frosted with salt - Kampot

Description

Green pepper fermented with salt - Kampot

Piper Nigrum 80%, Flower of Kampot salt 20%
Origin: Cambodia
Net volumes and weights: 50ml / 36g / 1.27oz

The Kampot IGP pepper that we offer is the result of the selection of the best harvests, then the best peppercorns, for a tasting without the slightest false note of this rare spice.

This pepper is harvested by hand before maturity. The bunches are then destemmed manually. These young green beans are very fragile and require careful treatment.

The peppercorns are washed and scalded and undergo a complex process of fermentation with Kampot salt. This fermentation reinforces the flavor which is close to the fresh green pepper consumed on site in Cambodia. Traditional recipes from the Kampot and Kep region use fresh green pepper a lot (Kep crab or shrimp sautéed with green pepper, as well as many salads and local dishes). Green pepper cannot be stored fresh and should be consumed within 3 or 4 days.

Also called salt-fermented pepper or salt-fresh pepper, the crunchiness of this grain and the intense explosion of flavors in the mouth make Salt-Glazed Green Pepper a unique product, which is generally unanimous. We immediately distinguish fresh and vegetal notes found in green pepper with a delicate spiciness. No need for a mill, the green pepper fermented with salt is ready to eat. Addictive from the first bean, it can be enjoyed as an aperitif, on its own or as an accompaniment to roasted peanuts. We advise you not to cook it, just possibly heat it slightly at the end of cooking or in a sauce, so that it retains its crunch.

Usage tips

To be enjoyed as an aperitif, mixed with unsalted peanuts, the effect is amazing and completely addictive!

It wonderfully sublimates meats such as beef, pork or duck. It will be perfect in your terrines, pâtés and charcuterie. In your green and mixed salads. He likes cephalopods, octopus, squid and squid. You can sprinkle it in your pasta and potato dishes. It will surprise your guests in a chocolate mousse or placed on ice cream or pan-fried fruit.

Salt-fermented Green Pepper is to be consumed without moderation!