Fermented salted campot pepper 40g

· 40g of fermented green pepper of the highest quality
·  Grown in the Kampot province in Cambodia
·  Vacuum-sealed for maximum freshness with an option for glass jar packaging
·  Pepper flavor with fresh tones and a slightly salty taste
·  Especially suitable for seasoning
Choose an option
Fermented salted campot pepper 40g
40g
Fermented salted campot pepper 100g
100g
Fermented salted campaign pepper - gift pack 40g
40g
Fermented salted Kampot pepper - gift pack 100g
100g
€10,95 €8,21

The recommended amount per dose is 0.5g

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Fermented salted campot pepper 40g

Fermented salted campot pepper 40g

€10,95 €8,21
€10,95 €8,21
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Testovací text

Origin

Characteristics

Processing

Usage

Packaging

Awards

Origin

Kampot pepper is grown in the Kampot province, located at the southernmost tip of Southeast Cambodia.

It is a region which, thanks to its coastal climate and geological conditions, allows local farmers to produce pepper of the highest quality in the world. It’s no coincidence that this pepper has earned a protected geographical indication, similar to French champagne.

We buy the pepper directly from small family farms under direct trade conditions that guarantee fair compensation for every grower, and we strive to promote this approach among other traders as well.

By purchasing from us, you get not only pepper of the highest quality, but also the assurance that you're buying a sustainable and ethically responsible product that helps provide producers with healthcare and education for their children.

Characteristics

Fermented green pepper brings the flavor of fresh green peppercorns with delicate grace.

Thanks to this, it could almost be called Cambodian caviar with gently fresh notes and a salty taste, making it ideal for seasoning.

Processing

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

A pinch of fleur de sel obtained by evaporating seawater is added to the pickled peppercorns, ensuring the absolute freshness of the grains. Thanks to this process, they retain the flavor of delicate green pepper freshly picked from the pepper vine — a flavor that was even praised by the president of the association overseeing the quality of exported pepper in Cambodia.

Thanks to careful selection that meets the strict quality requirements for Kampot pepper export, as defined by the Kampot Pepper Association, only the best grains are handpicked. They are then vacuum-sealed to preserve quality and freshness on their journey to the Czech Republic, where they are further selected, packed, and delivered to your table.

Usage

Fermented green pepper will be loved for its delicacy especially by fans of vegetarian cuisine.

It’s not suitable to combine it with meat — rather add it to salads, spreads or try it with avocado. It works perfectly as a finishing touch for creamy soups, gently enhances the flavor of risottos, shrimp, and can also be used to create perfect sandwiches or toasts.

This pepper should not be ground in a grinder due to clogging of the grinding mechanism.

Packaging

Thanks to the materials used and the special bag sealing technology, no air or moisture gets to the pepper.

We pack the pepper immediately after fermentation into vacuum bags with a volume of 40 to 100 grams. This way, after opening, the grains retain their authentic taste, freshness, and aroma of Kampot pepper. Each package also includes a brochure that tells the story of the best pepper in the world and introduces the world of .pepper..field.

Awards

Quality is our top priority, as confirmed not only by the certificates our pepper carries, but also by the awards it receives from international competitions.

Among the most important is the award our pepper received in the Great Taste competition, one of the most prestigious culinary contests in the world.

Sustainability is also essential to us — we don’t see it as an empty phrase, as demonstrated by the SDG’s award, granted to truly sustainable and socially responsible projects.