Long pepper from Cambodia fermented with salt

Fingourmets Salted Fresh Kampot Long Pepper comes to us from a small producer in Kampot, a city in southwestern Cambodia. The fresh Kampot long pepper with salt is harvested before maturity, when the grains are still green. It is then placed in dry brine in Kampot fleur de sel. Consuming fresh Kampot long pepper is the best way to get closer to the aromas of pepper picked directly from the vine, it develops notes of gingerbread, cinnamon and cocoa. On the palate, a fiery spiciness and a vegetal freshness reminiscent of artichoke.