Culinary innovation: Kampong Thom pepper, fermented with salt and smoked

Smoked and salt-fermented green pepper from Kampong Thom is an innovative culinary creation that combines traditional know-how and a unique Cambodian terroir. Nearly ten years after the success of fresh Kampot pepper in salt, this new method brings a remarkable twist to the world of spices.

It comes from a little-known province in Cambodia. This fresh, crunchy green pepper is transformed using an exclusive process that blends salt fermentation and cold smoking. This double transformation delivers an unmatched taste experience with fresh vegetal aromas, subtle saltiness, and smoky, woody notes.

Kampong Thom pepper is hand-harvested at the end of the year in a preserved, fertile region. Kampong Thom is Cambodia’s second-largest province, bordered by the Mekong River and Tonlé Sap Lake.

This terroir offers:

• Rich alluvial soil with ancient sediments

• A balanced tropical climate with both sun and humidity

• Exceptional biodiversity

These conditions give the pepper a bold yet balanced aromatic profile. The peppercorns are harvested while they are young and green, still soft and crunchy since the hard core has not formed yet. This fragile freshness is the key to their unique flavor, combining green vegetal power, mineral notes, and a hint of iodine.

Though less famous than Kampot pepper, Kampong Thom pepper deserves recognition for its quality and complexity. It embodies an exceptional terroir, artisanal craftsmanship, and a commitment to sustainable farming that supports local producers.

What truly sets Kampong Thom Fresh Salted Smoked Pepper apart is its unique method of transformation. After careful harvest and sorting, the green peppercorns go through two stages:

Salt Fermentation: preserving and enhancing flavor

Instead of being sun-dried like traditional black pepper, the fresh green peppercorns are immersed in unrefined Kampot salt known for its quality.

Salt fermentation achieves two crucial goals:

• Preserves freshness for up to three years while maintaining the crunchy texture and aromatic compounds

• Enriches the flavor profile, adding complex vegetal notes, natural saltiness, and a new depth

The result is a more tender texture that amplifies the taste experience.

Cold smoking: a unique aromatic signature

After fermentation, the pepper is cold-smoked. Unlike hot smoking, which can damage spices, cold smoking is slow and gentle. It uses coconut husk burned at low temperatures to create a fine, subtle smoke.

This process delivers warm, woody, slightly marine aromas without overpowering the pepper’s freshness. Instead, the smoke enhances and elevates its unique character.

This double technique is an exclusive innovation, developed through years of experimentation and deep expertise.

Thanks to this process, Kampong Thom Salt-Fermented Smoked Pepper offers a rich, rare taste experience.

The first sensation is a crunchy, juicy freshness typical of green pepper. This is followed by a subtle saltiness infused into every grain.

Then come the warm, smoky notes that add depth and even a touch of umami.

This surprising blend of freshness, salt, and smoke creates a perfect balance that evolves beautifully in the mouth. It is a versatile spice that pairs with many dishes while offering a unique signature.

This is not a pepper you grind. It is ready to use whole, ideal for sprinkling over dishes at the end of cooking or right before serving. Its crunchy texture and explosive flavor make it a premium condiment.

Best Pairings for Kampong Thom Salt-Fermented Smoked Pepper

• Fatty fish (salmon, mackerel, sardines) and shellfish (lobster): highlights marine flavors with a smoky, salty touch

• Roasted meats, grilled dishes, poultry: complements complex flavors

• Stews: adds freshness and depth

• Mediterranean vegetables, root vegetables: delivers a refined, smoky touch

• Aged cheeses (Comté, Beaufort, Tomme, goat cheese, Italian varieties): enhances their character

Creative us in desserts

Salt-fermented smoked pepper can also be used in sweet dishes for an unexpected twist.

Recommended pairings include:

• Vanilla-based desserts

• Ice creams

• Crème brûlée

• Pastries like mille-feuille or citrus tarts

It brings complexity and a bold, creative edge to sweet recipes.

Summer Inspiration: Freshness, contrast, and elegance

In summer, this pepper shines in light, colorful, raw dishes. Its tender texture and smoky-salty profile add dimensionwithout overpowering.

Try it in:

• Salads of heirloom tomatoes, melon, or white peaches with fresh mozzarella or burrata

• Cold soups like Andalusian gazpacho or cucumber-mint soup

• Carpaccio of marinated zucchini or thinly sliced raw beet

• Seafood preparations: ceviche, octopus salad, classic beef tartare with herbs

• Tomato carpaccio with fresh tarragon or basil

For dessert, sprinkle it over fresh berry salads, strawberries, or pan-fried apricots. The sweet-salty-smoky contrast creates unique flavor combinations.

How should I store the pepper after opening?

Keep it in an airtight container in the refrigerator to maintain its freshness and crunch.

Can I cook the pepper directly in dishes?

It’s best to sprinkle it at the end of cooking or just before serving to preserve its delicate aroma and texture.

Is this pepper suitable for vegetarian or vegan dishes?

Yes! It is a plant-based spice perfect for vegetarian and vegan cooking.

Is any chemical or additive used in the smoking process?

No. The cold smoking uses only natural coconut husks, with no additives or chemicals.

What is the main difference from Kampot pepper?

Kampong Thom pepper comes from a different region in Cambodia with its own terroir. It offers unique freshnessand complexity that set it apart from Kampot pepper.