Kampot red pepper fermented with salt

Fingourmets fresh IGP Kampot red pepper with salt comes to us from a small producer in Kampot, a city in southwestern Cambodia. Kampot pepper is one of the very first products to benefit from a Protected Geographical Indication (PGI) in Asia. We can say that this exceptional pepper has come a long way because in 1975 after the Khmer Rouge (communist dictatorship) took power in Cambodia, the cultivation of Kampot pepper was completely stopped to promote mass agricultural production such as cultivation rice. But that would not be without counting on the tenacity of the terroir of the province of Kampot and Kep, located between the sea and the mountains, which gives Kampot pepper its exceptional aromas. Kampot IGP red pepper is harvested at full maturity, when the grains are red. It is then put in dry brine in Kampot fleur de sel to create our fresh salted Kampot IGP red pepper. It's the best way to get closer to the aromas of pepper picked directly from the vine, it develops sweet notes of ripe fruit and raisins with a beautiful enveloping warmth, it's a marvel.