Kampot long pepper fermented with salt

DESCRIPTION SALT FERMENTED KAMPOT LONG PEPPER Piper Retrofractum Origin: Cambodia Net volumes and weights: 50ml / 35g / 1.23oz The Kampot pepper that we offer is the result of the selection of the best harvests, then of the best grains of pepper, for a tasting without the slightest false note of this rare spice. The fruits of the long pepper are harvested by hand, still green and before maturity. They are washed and scalded and undergo a complex fermentation process with Kampot salt. This fermentation enhances the flavor which is close to long green pepper freshly picked from the pepper plant. Its artichoke taste reinforced by strong spicy notes, camphor and its crunchiness make this Salted Long Pepper a product original and unique. USAGE TIPS It can be eaten alone or cut into thin strips on a salad, on fruits and more according to your inspiration. The attack in mouth is soft and the spicy force comes in a second time. A once the package is opened, we recommend that you keep the Pepper Long Frais au Sel in a closed jar, protected from light and humidity, so that it retains all its flavor and aroma. It can be eaten alone or cut into thin strips on the meats such as beef, pork or duck. It will be perfect in your terrines, pâtés and charcuterie. He likes cephalopods, octopus, squid and squid. You can sprinkle it in your green salads or composed. It will surprise your guests in a chocolate mousse or placed on ice cream or fried fruit.