Black Kampot pepper
Consider this: back in the heyday of the global spice trade, 1 kilo of pepper used to fetch 80.000 Euros. Compare that with the way pepper is treated these days – ground to dust, stretched with additives, devoid of any real aroma. Despite the fact that you’ll find it in any German kitchen, we bet you most people have no idea where their pepper actually comes from, nor how great the range of intensity and flavour is among different types of pepper.
This black Kampot pepper is harvested at a very early stage of maturity. It captivates with a strong ethereal, earthy aroma with distinct herbal notes. Gentle spice, powerfully aromatic.
Black Kampot Pepper, like all other spices, should be stored in a cool, airtight, dry and dark place. This preserves the flavor in the best possible way.
This pepper is the perfect companion to your steak, tomatoes, dark sauces, pasta and salad.
When using the pepper for cooking, be sure to use whole peppercorns (e.g., in a tea bag) as the hard shell helps retain its volatile aromas. Grinding it and cooking it at high temperatures quickly strips it of its elegant and finely complex aromas as the fragile aromatic compounds evaporate, leaving only the pepper’s spice. And what a waste that would be!