Kampot Black Peppercorns

Description

Kampot black pepper is harvested in Cambodia when the small pepper berries are still green. After harvesting, they are sun-dried, allowing fermentation processes to occur within the peppercorns, which turns them black. This is followed by careful manual selection, where only the highest quality peppercorns are chosen. A sharp flavor, enriched with notes of peppermint and eucalyptus, is what characterizes Kampot black pepper.

USAGE: These peppercorns are best suited for preparing beef, pork, game, and lamb, as well as other savory dishes.

MANASGARSAS.LV RECOMMENDATION: Try combining Kampot black pepper with Persian Blue Salt to prepare a fantastic, aromatic steak.