Salted Fresh Long Pepper

Long pepper with salt is an exclusive product of La Plantation à Kampot, an innovation that we developed on our farm.

The long peppercorns are harvested by hand, still green and unripe. They are washed and scalded and undergo a complex process of fermentation with Kampot salt. Developed at La Plantation, this fermentation enhances the flavour, which is similar to that of fresh green long pepper picked from the pepper plant.

Our Long Pepper is grown and fermented on our farm in Kampot. It is very versatile in the kitchen, and will surprise those who are already familiar with salt-fermented Kampot Pepper. Although it has similar aromas of freshness, it also brings real power to your dishes. In the same way, we don’t recommend cooking with it, but adding it to your dishes before serving!

Here are our favourite ways to cook Long Pepper with salt:

• Finely sliced, it will enhance your raw vegetable salads, especially your fennel salads.
• You can use it whole to marinate feta cheese in olive oil, as in this recipe from Season Suppers
• Ideal for adding a peppery, salty touch to your dips, such as humous, guacamole or aubergine caviar. It will add a nice dose of freshness to these sauces, which are often associated with crunchy, rather fatty elements such as croutons, toast or crisps.
• Why not try it as a dessert, finely chopped on an autumn fruit compote such as quince or pear

Like all our salt-fermented peppers, Long Pepper with Salt should be stored in the refrigerator to protect this original product. Once opened, keep Fresh Long Pepper in a sealed jar in the fridge, so that it retains all its freshness!