Origin
The Kampot Rouge long pepper pearls are the hand-picked seeds of the "Piper retrofractum" plant, a flowering climber from the pepper family. It originates from Java, Indonesia and is also grown in the Cambodian province of Kampot.
production
When the pepper fruits have reached full maturity and red color, they are harvested by hand. The tiny peppercorns, the size of poppy seeds, are carefully extracted from the panicles, washed and then dried naturally in the sun for several days.
aroma
The red long pepper pearls from Kampot exude a seductive aroma of anise, mint and dried red berries. They initially taste sweet with a medium spiciness, rounded off by earthy notes such as cardamom and nutmeg.
Application
The aromatic Kampot long pepper pearls are versatile. Whether in slow-cooking dishes, soups, salads, with meat, carpaccio, goat cheese or fresh/sautéed fruit - they give every dish a distinctive, fruity and spicy note. The pearls are ready to use and do not need to be ground.
