Smoked black pepper from Kampot PGI

Kampot IGP pepper has made its place in the world of gastronomy. To obtain these magnificent black beans, the green beans are harvested when fully ripe and dried in the sun for several days. Cold smoking accentuates its woody notes and gives it a slightly iodized flavor. It is the ally of fatty fish: salmon, mackerel, sardines. Whether grilled or baked in foil.