Fresh pepper with Kampot PGI salt

The crunchiness of the grain and the explosion of fresh pepper on the palate make this Kampot pepper a unique product. We recommend that you avoid cooking to keep it crunchy. Optionally, you can heat it slightly at the end of cooking or in a sauce. It sublimates the beef or the duck and it is surprising in a chocolate mousse or simply placed in pan-fried fruit, in your preparations, salads or oysters at the rate of a few grains. This green pepper (black in appearance) is preserved in salt. It is best to rinse it with water before using it.