Fermented Kampot Pepper PGI

The complex process of fermentation removes the liquid and a large part of the piperine contained in the pepper, which provides the heat. What remains are the highly aromatic essential oils and an intense crackle - this crackle is produced when the berry is bitten and releases a veritable taste explosion. The fermented pepper can be chopped up with a knife or added pure. We recommend adding the fermented pepper to the dish after cooking.