Kampot Red Pepper, when you bite into it, starts with a traditional pepper flavor, but quickly you will find fruity and jasmine-like floral notes, as a very subtle sweetness hits your tongue.
They will bring some heat that does linger, but it is not as bold and strong as black pepper. It plays wonderfully with meats like pork, duck, and chicken.
AROMA: Fruity and Floral
PACKING SIZE: 5.60 oz. (330 ml Jar)
The production for Kampot Red Peppercorns is extensive - At the peak of the dry season, around the month of March, the peppercorns begin to ripen from yellow to red. The red peppercorns are then harvested by hand at full maturity. On the pepper cluster, the farmers carefully pick each red peppercorn and leave the bunch on the tree to let the other corns ripen. The other method is to pick the clusters that contain about a quarter of red peppercorns. These clusters will then be processed the same day at the production workshop. For these clusters, our employees will carry out the selection on the table and gently pick the red peppercorns by hand. These red peppercorns are very fragile and require careful treatment. The peppercorns are then washed, blanched, and sundried for 2-3 days, depending on the local weather, until they reach their optimum dryness.
The round Kampot peppercorns work wonderfully in a spice grinder. Alternatively, they could be crushed in a mortar and pestle. The gentle heat and lovely fruitness of the pepper lends it to so many applications. It can be added to a grinder for general everyday use – just be sure to not mix it with other peppercorns so its flavor really shines! Try grating it over smoked meats like duck, ribs, and pork chops. The fruit flavors would pair beautifully with grilled fruits like pineapple and mango. A little crack over some fresh strawberries or vanilla ice cream would be absolutely divine.