Origin
A fermented red pepper from Kampot, Cambodia
aroma
The aroma is fruity, intense, peppery and salty.
Characteristics of fermented pepper
This pepper is a single-variety pepper that is obtained from the fresh fruits of the pepper plant at an advanced stage of ripeness.
First, the peppercorns are in an anaerobic fermentation process in salt water for a month.
The farmers then mix the fermented fruits with the Kampot salt flower.
This complex process removes liquid and a large part of the piperine contained in the pepper. What remains are highly aromatic essential oils and an intense cracking sound. This occurs when the berries are bitten. A joyful explosion of flavor follows. Fermented Kampot Rouge can be chopped with a knife and added pure. If you use the pepper for cooking, please wash off the salt. Store in the refrigerator once opened. The Kampot pepper is stored in a violet glass jar, which guarantees that it is always stored dry and dark.
