Frosted red pepper with crushed salt

Piper Nigrum 80%, Fleur de sel de Kampot 20% Origin: Cambodia - Kampot Volumes and net weights: 50ml / 44g / 1.76oz The Kampot PGI pepper that we offer you is the result of selecting the best harvests, then the best peppercorns, for a tasting without the slightest false note of this rare spice. This pepper is indicated by hand at full maturity. The bunches are then destemmed manually. These ripe, very red grains, full of essential oil and rich in sugars, are very fragile and require careful treatment. The peppercorns are washed, scalded and undergo a complex fermentation process with Kampot salt. This fermentation reinforces the smooth, warm and round flavor characteristic of red pepper. The crunchiness of the grain and the intense explosion of pepper flavors in the mouth make Fermented Pepper with Salt a unique product, which is generally unanimously acclaimed. We immediately distinguish warm aromas of ripe tomatoes and pepper flesh. Sweet and soft notes are reminiscent of exotic fruits such as mango, papaya and pineapple. Behind these melted notes lies a bite, more crunchy than its green version (see green pepper fermented with Kampot salt). The spiciness is lively but never aggressive, offering the palate an empyreumatic bouquet reminiscent of cocoa. No need for a mill, Fermented Red Pepper with Salt is ready to eat. Addictive from the first grain, it can be enjoyed as an aperitif, alone or with roasted peanuts. We recommend not cooking it, but perhaps heating it slightly at the end of cooking or in a sauce, so that it retains its crispness.