Crushed Fresh Salted Kampot Pepper

At La Plantation, we produce Salted Fresh Kampot Pepper twice a year:
– in December and January, when the new bunches flower after the rainy season,
– between February and June, if it rains several days in a row. The new clusters form and are harvested to produce Salted Kampot Pepper (depending on the weather conditions).

Our Salted Fresh Kampot Pepper – crushed – is produced at the end of the season. Its taste is stronger and spicier. Hand-picked, the fresh green peppercorns undergo a fermentation process that enhances the aromatic palette of the fresh Kampot Pepper.

Crushed into small pieces before packaging, Slated Kampot Pepper can be added after cooking to your dishes or put on the table as a ready-to-use salt and pepper mix.

It goes perfectly with meat, fish, vegetables or pasta.

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.