The salt fields of Kampot benefit from privileged meteorological conditions during the dry season from January to April, to produce a natural flower of salt of high quality appreciated by the chefs and the gourmets.
It is a 100% natural product, which contains no additives and is not treated after harvest. Kampot Flower of Salt is of a beautiful white color and a fragile crystalline and transparent texture. Less salty than its cousin from Guérande, Kampot Flower of Salt is to sprinkle directly on your dishes.
The Fleur de Sel with Kaffir Lime Leaves (or Combava) and Kampot Pepper is a ready-to-use mix. Kaffir Lime leaves are harvested at La Plantation, then cleaned and sun dried for 2 days. They are then crushed. Kampot Black Pepper is freshly ground and blended with Kaffir Lime leaves and Kampot Flower of Salt. The mix is packed immediately to retain its aroma. The lemony notes will marry wonderfully with a steamed fish and a drizzle of olive oil. But it quickly becomes addictive and you will be tempted to try it with a multitude of dishes. Do not forget to try it with chopped fruits, such as melon or peaches..
To taste now!
Once the package is opened, we recommend that you keep the Kampot Flower of Salt in a closed jar, protected from light and moisture, so that it retains all its flavor and crunchiness.
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