Smoked white Kampot pepper

Weight: 50gr   Origin: Cambodia Description: The one we offer you 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. The peppers from these plantations have obtained a PGI Kâmpôt. It is a very aromatic pepper, cold smoked with coconut bark. It develops an intense woody flavor and marine aromas reminiscent of smoked salmon. Ideal for barbecue cooking, roasting meats and vegetables. For your grilled or baked fish, mackerel, sardines, anchovies, tuna, eel and salmon. More generally like a classic black pepper with an original smoky touch. Kampot White Pepper is one of the few peppers in the world to be produced from fully ripe red peppercorns. This production method is imposed on Kampot producers by the IGP designation. Kampot White Pepper is a rare, fine and delicate product. Unlike Kampot White Pepper, most white peppers in the world are produced from black pepper and therefore must be soaked sometimes for several weeks in order to remove the husk, giving the white pepper a strong and unpleasant odor. Kampot White Pepper is distinguished by its creamy white to beige color and its true pepper aroma with a menthol note. Here we offer you an innovative pepper with cold smoked White Kampot pepper. Directions for use: With even more character than classic Kampot white pepper, its smoky notes bring an exceptional flavor and leave a lasting taste of grilled rice on the palate. Soft and refined, it is ideal for enhancing the taste of fish and flavoring beef or pork, as well as poultry and roast or grilled dishes. It will be particularly highlighted on eggs.