Kampot pepper fermented in salt

also: fermented pepper, piper nigrum, kampot pepper

Description:
Pepper fermented in salt is very rare and completely unknown in much of the world. Cambodian pepper comes from Kampot province and is grown by cooperatives in the coastal region. The black pepper is produced in Cambodia in a special process. It is not preserved by drying or pickling, but by adding salt. As with conventional black pepper, it ferments in this process and develops its distinctive and complex aroma. The production method has the advantage that it remains soft and can be eaten in one piece, without any extraneous flavors.

The pepper fermented in salt tastes intensely peppery, salty due to the manufacturing process and is somewhat milder and softer than the pepper from Sri Lanka. It is perfect for short roasted meat dishes such as beef steaks or duck breast and puristic dishes where the pepper flavor should be in the foreground. Be sure to try it as a topping for bacon eggs or jacket potatoes. Also definitely recommended for asparagus in combination with butter.

Usage:
Sprinkle a few grains over the finished prepared dish. The grains can also be crushed a little beforehand or chopped with a knife to distribute the pepper more evenly. This pepper is not suitable for the mill!

Aroma/Taste:
intense peppery, medium hot

Harmonizes with:
almost all spices

Origin:
Cambodia