Fresh salted red Kampot Pepper PGI

The red Kampot peppercorns are scalded and undergo a complex process of fermentation with Kampot salt, developed at La Plantation. This is an exclusive creation, which we developed following the success of our bestseller: fresh green Kampot pepper with salt. This fermentation enhances the flavour of fresh red pepper, with sweet, fruity notes and lots of freshness.

There’s no need to grind it – La Plantation’s red pepper with fermented salt is crushed and ready to use.

It goes wonderfully well with meats and pasta (a ‘Cacio et Pepe‘ with fresh red pepper in salt is miraculous!). It’s a ready-to-use condiment for your salads, especially raw fennel salads, tabbouleh and grated carrots. It adds both a peppery and salty touch! It’s an essential for everyday cooking, and very handy when you don’t have much time to cook, as it adds a rich palette of flavours in an instant. You can even sprinkle it on prepared dishes when you haven’t had a chance to cook.

Red peppercorns with fermented salt can be sprinkled without moderation, and even on desserts – it goes particularly well with chocolate mousse and fruit salads such as pears.

Red Kampot pepper with fermented salt should be kept in the fridge, just like green Kampot Pepper with salt! To preserve the freshness and crunchiness of these products made with salt. You can pour it into a closed jar, or pour the small sachet inside the tubes into this food-safe kraft container. This way, it will retain all its flavour and aroma.