Fermented Kampot Pepper (Mono)

Uses & Recipe Ideas

Fermented Kampot pepper is an extraordinary pepper that you’ll quickly come to love once you’ve tried it. The fully ripe peppercorns are fermented with sea salt and water, which keeps them soft, juicy, and intensely aromatic. It isn’t ground, because the moist peppercorns would clog the grinder. Instead, they’re sprinkled whole directly over prepared dishes or gently pressed into them. This adds a mild, peppery, and salty flavor boost to steak tartare, steak, fish, raclette, salads, soups, cheese, or a simple snack.

Typical Recipe Ideas

• Oven-Baked Lemon-Rosemary Filet
• Raclette with Pepper Pearls
• Beef Tartare with Fermented Kampot Pepper
• Snack with Fermented Pepper
• Steak with a Peppery Finish
• Fish Fillet with Kampot Pepper
• Creamy Soup with Pepper Pearls
• Avocado Toast with Pepper and Sea Salt

Versatile Uses

• recommends using them as a finishing touch. Add the whole pepper pearls to finished dishes right at the end to preserve their soft texture and full flavor.
• Pairs well with meat and fish
  Perfect with steak tartare, steak, filet, fish, or pan-seared dishes.
• Serve with a snack
  . Simply sprinkle them over cheese, buttered bread, spreads, or cold cuts.
• Add a creamy touch
  Drizzle over raclette, soups, sauces, or potato dishes.
• Eat them as is
  The soft peppercorns can be eaten right away—intense, salty, mildly peppery, and unique.