Cracked Black Kampot Pepper PGI

Our Black Kampot Pepper has been cracked with a pepper mill in our production workshop and sieved to remove the pepper powder.

You therefore have a 100% pure Kampot Pepper, in a mignonette format and ready to use, to cook a steak with pepper, foie gras, salmon gravlax, a cacio e peppe pasta dish, to spice up a broth or simply to put it at the table for your guests.

Black Kampot Pepper has been cracked to make it ready to use. It’s ideal for cooking steak au poivre, foie gras, salmon gravlax, a cacio e pepe pasta dish (see the Season Suppers recipe), spicing up a stock or simply serving it to your guests.

It can also be used to garnish the centre of a cheese cut in half (Brie, Camembert, Brillat Savarin or goat’s cheese). Just add a generous amount of pepper and leave to rest for 2 or 3 days before using.

Cracked Kampot pepper is used in Cambodia for Lok-Lak beef and soups, and in Singapore for crab sautéed with peppercorns. In Thailand, cracked black pepper is frequently used to create a thick marinade for whole fish. Original recipes for a full-bodied pepper!

Cracked Black Kampot Pepper is packaged in a sealed sachet to preserve all the pepper’s aromas. A moisture-absorbing sachet prevents oxidation and preserves all the unique organoleptic qualities of Black Kampot Pepper.