Fermented salted Kampot pepper: President edition 40g

Kampot pepper is cultivated in the Kampot province, located in the southernmost part of Southeast Asia's Cambodia. This region, thanks to its coastal climate and geological conditions, allows local farmers to produce the highest quality pepper in the world. It's no wonder this pepper has earned a protected geographical indication, similar to French champagne. We purchase the pepper from small family farms under direct trade conditions, ensuring a fair compensation for every farmer, and we strive to promote this approach among other traders as well. As a result, when you buy from us, you not only get the highest quality pepper but also the assurance that you are purchasing a sustainable and ethically responsible product that helps provide its producers with medical care and education for their children.

Kampot pepper is divided into three primary colors, differentiated by the processing of the fruit of the pepper vine. Fermented Kampot pepper contains fresh green grains processed by the old Japanese method of fermentation directly in Cambodia. A pinch of fleur de sel obtained by evaporating sea water is added to the pickled grains, which guarantees the absolute freshness of the grains. Thanks to a careful selection that meets the strict quality requirements for pepper exported from Kampot, set by the Kampot Pepper Association, only the finest grains are always handpicked. These are then vacuum sealed to maintain quality and freshness during the journey to Europe, where they are further selected, packaged, and delivered right to your table.

Different types of Kampot pepper differ in their taste and aroma, which is hardly found in pepper bought in regular supermarkets.

Green fermented pepper unleashes the flavor of fresh green peppercorns with a delicate grace. Thanks to this, it could almost be called Cambodian caviar with subtly fresh notes and a salty taste, making it especially suitable for seasoning.

Thanks to their distinct taste, aroma, and spiciness, different types of pepper are suitable for various purposes.

Fermented green pepper, in particular, will be adored by enthusiasts of vegetarian cuisine due to its delicacy. It is not suitable to pair it with meat; rather, add it to salads, spreads, or try it with avocado. It is ideal as a finishing touch on creamy soups, subtly enhances the flavor of risottos and shrimps, and can also be used to create perfect sandwiches or toasts.

This pepper should not be ground in a grinder due to the risk of clogging the grinding mechanism.

We pack the pepper in resealable pouches ranging from 40 to 200 grams in volume. Thanks to the materials used and the special sealing technology of the pouches, air and moisture cannot get to the pepper. As a result, even after opening the pouch, the grains retain the authentic taste and aroma of Kampot pepper. Moreover, for sustainability purposes, once emptied, you can upcycle the pouches and continue to use them in a variety of other ways. Each package also includes a brochure that contains the story of the world's best pepper and introduces the world of .pepper..field.

Quality is our top priority, as evidenced not only by the certificates our pepper holds, but also by the awards it receives from global competitions. Among the most significant is the two-star rating awarded to black, red, and white pepper in the Great Taste 2022 competition, one of the most prestigious gastronomy competitions in the world. However, sustainability is also essential to us, and we don't just see it as empty words, as evidenced by the SDG’s award given to genuinely sustainable and socially responsible projects.