Smoked Fresh salted Kampong Thom Pepper

Smoked fermented Kampong Thom Pepper is a rare spice grown in Cambodia’s Kampong Thom province. Harvested while green, the pepper is first fermented in Kampot sea salt, then slowly cold-smoked.

This entirely natural, artisanal process combines two traditional methods — salt fermentation and cold smoking — to create a pepper with intense aromas and a tender, melt-in-the-mouth texture. These same techniques are used for other exceptional peppers like Smoked Kampot Black Pepper or Salted Fresh Kampot Pepper.

The smoking is done slowly and gently, using coconut fibres without direct combustion. This cold-smoking method gives the pepper soft woody, leathery, and smoky ash notes, which beautifully enhance the original freshness of the fermented pepper.

Unlike black pepper, this peppercorns is not dried — it is preserved fresh.

This rare smoked and salted peppercorns offers a complex aromatic profile: light smoke, sea salt, dark berries and candied citrus. Its texture is soft and almost candied, with a slightly oily touch.

This smoked, salted pepper is not meant to be ground. It is eaten whole, crushed, or sprinkled directly over your dishes as a finishing touch.

It pairs beautifully with seafood, especially oily fish like salmon, mackerel, sardines, tuna or eel. It also enhances lobster, shellfish, and grilled or roasted meats.

Its smoky character is perfect for stews and slow-cooked winter recipes. It can elevate simple dishes too — try it over fried, scrambled or soft-boiled eggs, or crush a few berries into homemade mashed potatoes.

It even works in desserts: use it to add depth to vanilla ice cream, crème brûlée, Chiboust cream, mille-feuille, or a Saint-Honoré.

Once opened, store the pepper in the refrigerator to keep its soft texture and bold aroma.

If you have a jar or airtight tube, transfer the contents to protect it from moisture. The salt naturally preserves the pepper for several months.