Dehydrated Green Kampot Pepper PGI

After the invention of Salt Kampot Pepper, Nathalie and Guy, the founders of La Plantation, went back to work to produce Dehydrated Green Kampot Pepper. Their challenge was to preserve all the aroma and taste of the Fresh Green Kampot Pepper consumed on the spot, while keeping the appearance and the green colour of the grain. After extensive testing, it is now available for your enjoyment.

La Plantation’s innovative Green Dehydrated Kampot Pepper preserves the green dehydrated seeds for three years. This is an exceptional opportunity to consume fresh peppercorns that are young, not very spicy and have a long lasting taste.

The peppercorns are picked before they are ripe and de-stemmed by hand on the day of harvest.

Young and fragile, these beautiful green peppercorns require delicate, manual processing to avoid damaging the integrity of the peppercorns. They are then scalded and dehydrated at low temperature to preserve the exceptional and unique aroma of Green Kampot Pepper.

Kampot Pepper develops in a cycle that follows the rhythm of the tropical seasons. During the rainy season in August and September, new shoots of pepper clusters develop. On each cluster, micro flowers bloom and will bear fruit thanks to the rain. Tiny peppercorns will then appear on the bunch and develop over about 8 months.

During November and December, La Plantation’s selectors will harvest the bunches of pepper one by one, before they reach maturity.

Dehydrated Green Kampot Pepper is very easy to use! You can rehydrate it for half an hour, either in water, fresh cream or your sauce base. It will then regain the crunch of fresh Green Kampot Pepper. Or you can put it in a grinder or crush it in a mortar and sprinkle it directly onto your dish or plate before serving.

Some recipe ideas for using Dehydrated Green Kampot Pepper:
– Place whole grains of Green Dehydrated Kampot Pepper on a fish carpaccio, drizzle with olive oil and lemon juice. Leave to rest for about twenty minutes so that the seeds rehydrate.
– The inconic Green Kampot Pepper Cream Sauce for Steaks, Veal Cutlets or Chicken Breasts. Rehydrate the beans in the warmed cream and pour this sauce at the last moment to deglaze the pan, without heating the beans too much. Other variations: Duck breast, ‘Poule au Pot’ sauce, Gambas flambées, Coquilles St-Jacques.
– Put some dehydrated Green Kampot Pepper in your poached pear preparation. You will add powdered Young Ginger and powdered Cassia Cinnamon. You can find the complete recipe in volume 1 of our Recipe Books.
– Use a pepper mill to grind the Dehydrated Green Kampot Pepper at the last moment on your dishes: burrata, feta or goat cheese as a starter and any steamed fish as a main course.

As with all our Kampot Peppers, we recommend that you do not mix Green Kampot Pepper with other colours of pepper, as you would with a fine vintage wine.

Once opened, we recommend that you store Green Kampot Pepper in a cool, dry place, away from light and moisture, so that it retains its full flavour and aroma. To preserve its aroma, Green Kampot Pepper should be ground or crushed at the last moment. For this, you can use La Plantation’s ceramic mill or the handmade sugar palm mortar. You can also quickly rehydrate the Green Kampot Pepper grains before adding them to your dishes or sauces at the end of cooking.