Kampot Black Pepper

The black variety is harvested while still unripe and left to dry gently in the sun until it reaches a full brown color. It has a full flavor, with light hints of mint and eucalyptus.

In the Kitchen : It should be ground on the spot, on full-bodied dishes, red meats, aged cheeses or winter soups. It is certainly a pepper for connoisseurs but it is nevertheless versatile and suitable for every dish for the persistence of its floral aromas together with the marked spiciness that it brings to the palate.

Origin : Cambodia

Weight : 55 g