Fresh Salted Kampot Pepper 50g
- RRP: £8.50
- See the wholesales price
SALTED KAMPOT PEPPER, AN EXCLUSIVE CREATION OF LA PLANTATION.
The pepper clusters are harvested by hand before maturity. They are then manually threshed by our workers. These young green corns are very fragile and require careful treatment.
The corns are washed and blanched and undergo a complex process of fermentation with Kampot sea salt, developed by La Plantation. This fermentation reinforces the flavor that is like the fresh green pepper eaten fresh in Cambodia. Traditional recipes in Kampot and Kep region use a lot of fresh green pepper (Kep crab or prawns fried with green pepper, as well as many salads and local dishes). Green pepper cannot be kept fresh and must be eaten within 3 or 4 days.
The crispiness of the corn and the intense explosion of fresh pepper flavors on the palate make La Plantation's Fresh Salted Pepper a unique product that is unanimous among those who have had the chance to taste it. Most of them have become big fans. It has already arrived at the menu of several Michelin star chefs and new cuisine chefs.
No need for a mill, Fresh Salted Pepper from La Plantation is ready to eat.
Addictive from the first corn, Fresh Salted Pepper can be crunched as an aperitif, alone or in accompaniment of grilled peanuts. We advise you not to cook it, just possibly heat it slightly at the end of cooking or in a sauce, so that it keeps its crunchy. It marvellously delights meats such as beef or duck and will surprise your guests in a chocolate mousse or on an ice-cream or seared fruit.
You can also sprinkle a few corns on your preparations, salads or oysters.
Fresh Salted Pepper is to be consumed without moderation!
Once the package is opened, we recommend that you keep Fresh Salted Pepper in a closed jar, in the fridge, so that it retains all its flavor and crispiness.
- Manufacturing country
- Cambodia
- Storage Conditions
- Ambient
- Ingredients
- Fresh Green Kampot Pepper, Salt
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