Fresh Salted Kampong Thom Pepper

Grown in Kampong Thom province, in the heart of Cambodia, this rare pepper is hand-harvested at the end of the year, just before the berries reach full maturity. After picking, each peppercorn is carefully hand-separated from its cluster.

This level of attention ensures the quality of the young green berries, which are still delicate at this stage.

Thanks to local artisanal expertise, these fresh green peppercorns are fermented with salt to create a soft, almost candied texture. With their glossy appearance and tender bite, they’re a unique ingredient prized in refined, flavour-rich cooking.

The fresh Kampong Thom pepper is fermented in salt immediately after harvest. The sea salt used comes from Kampot and contains no additives or preservatives. A short fermentation period allows the pepper’s full aroma to develop naturally.

The berries stay moist and supple, with a soft texture.

In terms of taste, this pepper offers woody, umami-rich notes with a slight salty tang, reminiscent of fresh green Kampot pepper used in traditional Cambodian cuisine. This process differs from black pepper, which is sun-dried.

This pepper is ready to use. It’s best added raw, at the end of cooking, to preserve its full flavour. You can crush it in a mortar or simply rub it over the dish.

It pairs beautifully with roasted meats, grilled fish, poached eggs, and grilled vegetables. It enhances burrata, lifts cream sauces, and works wonderfully as a topping on risotto. It’s also great in pepper sauces, stocks, marinades and vinaigrettes.

For seafood dishes, it complements prawns, scallops, mussels, and shellfish. It’s also a perfect match for fresh cheeses like feta, goat’s cheese, or mozzarella.

Store the salted Kampong Thom pepper in an airtight container, at room temperature, away from humidity.

The natural salt preserves it, allowing long shelf life without losing aroma. It can be used over several months with no loss of quality.