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Black, red, and white pepper are known and often used in almost every kitchen. However, among Czech chefs, green pepper is not very common, which stands out with its fresh taste, completely different from the classic pepper as we know it. The reason for this is simple. Fresh green organic and naturally grown pepper has no chance to survive the long journey to Europe. Nevertheless, we have found a way to bring it to your table. The secret is fermentation with natural sea salt hand-harvested from salt pans on the Kampot coast, where salt crystals are drawn from seawater by the power of the sun. This salt preserves freshly harvested pepper so well that it can endure the journey to Europe, allowing you to enjoy the flavor loved even by the farmers who grow the pepper. Green fermented pepper is mild, appropriately fresh, and brings only a slight spiciness. Its flavor profile develops gradually in the mouth, slowly transitioning from citrus and conifer notes to the characteristic pepper taste. Our pepper delicacy Because of this, it is used more as a side dish, delicacy, or final touch to your meals rather than as a spice. It can replace olives or capers and add a special touch to any plate. However, it definitely does not lose its charm in delicate sauces, pesto with pasta, or in combination with meat. Remember, though, that this pepper is not meant to be ground in a mill, and if you want to crush it, use a mortar and pestle. The uniqueness of our fermented pepper is also evidenced by the fact that the president of the association overseeing the quality of balanced pepper from Cambodia has lent his name to it. Thanks to this, you can also enjoy this gem among our peppers as part of a batch called the President Edition, which we are duly proud of. If you prefer a more intense flavor, you can try our freeze-dried green pepper, thanks to which we have also received the Golden Fork award, often called the gastronomic Oscar.

We decided to start importing Kampot pepper to Europe to help local farmers and to show the world the unique taste of this pepper. At the very beginning, however, we never imagined that one day we would be inventing our own product with the president of the local KPPA association, in which we combined the best of Kampot. Fermented Kampot pepper in sea salt crystals Everyone knows the taste of classic dried peppercorns here, but very few know how freshly picked green pepper from the vine,  fermented using an old traditional Japanese method, tastes. More precisely, within the wide community of our farmers, this secret is known only to the KPPA president, whose family has preserved the recipe for centuries. Thanks to his high-quality grains from the farm, the careful work of his family, and precise vacuum sealing directly in Cambodia, a unique  fermented Kampot pepper: President Edition was created – additionally with a new certification – organic. The secret of its freshness lies in the salt added to the fresh peppercorns. To keep the flavor as authentic as possible, our fermented pepper is preserved using sea salt crystals, also collected in Kampot. The fresh pepper of organic quality is mixed with salt immediately after picking, ferments, and is vacuum sealed right away in Cambodia. Delicate yet still intense experience Thanks to this, we managed to create a product that contains the characteristic aroma of pepper accompanied by citrus and floral notes. The initially mild taste develops on the tongue into a spicy fireworks display, transporting you thousands of kilometers away to the home of Kampot pepper, among local farmers, elephants, and sunshine. Don’t worry, fermentation also makes this pepper much milder and more delicious, so you can nibble on it just like that or confidently sprinkle it on your morning omelet. You can use this little fermented delight in your kitchen with no limits to your imagination. Combine it with dark meat, enhance light meats with it, and also fish. Don’t hesitate to try it in pasta dishes or prepare a delicate pesto from it. And it definitely won’t disappoint in sauces or curries. We won’t be wrong to say that you can enhance any dish with fermented pepper, including sweet steamed dumplings with plum and poppy seeds – yes, we tried this experiment and were amazed.