Gift set Kampot pepper black, fermented and Fleur de Sel 3x50g

Product detailed description

Gift set of spices in a design box

Our peppers and spices are the best on the world market and thanks to that they have already won several awards at international gastronomic competitions. Practical tubes, which can also be used as spices, are placed in a box with the theme of the temple of Angkor Wat and Kampot pepper. The design boxes give the set of two or three peppers or spices a touch and the charm of exotic Cambodia, where all our fragrant treasures come from. It is a great gift for men or women, lovers of gastronomy, barbecue and cooking!

Black Kampot pepper in a tube

The most well-known form of the fruit of the plant Piper nigrum. Green pepper is harvested by hand and dried in the sun for several days. At this time, its black color develops, it differs from red pepper in the ripeness of the berries - red pepper consists only of fully ripe grains, hand-sorted by ball.

Black Kampot pepper excels in the highest intensity but at the same time a very delicate aroma which comes after the initial hotness with tones of eucalyptus and mint in a unique harmony. In addition to its classic form, it is also available as a unique fermented pepper.

How is Kampot Pepper made?

An intensive harvest has been taking place since February for the next three months. The stable team of farm staff is strengthened by day workers who help with the harvest, plant by plant, ear by ear, ball by ball. Only ears of beautifully green pepper are harvested and passed on to the farm. The remaining ears of pepper remain on the plant and wait for their moment during the next round of harvest.

The harvest is processed on the day of collection, so that maximum quality is maintained. The ears of pepper are plucked, then the pepper grains are sorted, washed and further processed. Drying in the sun usually takes 2-3 days, during which the pepper turns black. During this time, the taste and aroma of pepper, the characteristic properties of Kampotka pepper, also change.

After drying, the individual grains are sorted by hand and evaluated ball by ball in terms of color, size and grain integrity. Only peppercorns that meet the strict PGI criteria can leave the Kampot region with Kampot pepper. One of the criteria is the size - only grains with a size of at least 4 mm with a beautiful dark black color can continue processing further.

Use of black Kampot pepper:

Excellent for flavoring meat or vegetables, slow cooked dishes and especially steaks and BBQ, including dark sauces and soups.

Each package contains only 100% organic quality of the best Kampot black pepper, hand-processed, sun-dried and still vacuumed on the farm. If you want to keep its quality for as long as possible, store it in glass in a dark place.

Each package has a sealed content that is without contact with the external environment from the moment it dries on the farm to the moment you decide to use it - thus maintaining the maximum possible quality of pepper, its taste and aroma. So you don't have to worry too much about storing closed packages, after opening it is best to store in a dark, dry and cool place in the glass. For the best experience, we recommend freshly ground pepper.

Where is our Kampot pepper grown?

We import the highest quality Kampot pepper from Cambodia to the Czech Republic, our exclusive supplier is La Plantation farm. Nathalie Chaboche and Guy Porré are the authors of the unique La Plantation project, which focuses on Kampot pepper and other organic-quality spices in Cambodia. Thanks to this project, you have the opportunity to perfume your cuisine with the highest quality pepper in the best world quality with PGI and Fair Trade certification. The project includes support for the development of pepper cultivation in the region, helping smaller farmers to market their products, but also a separate project Les Écoles De La Plantation - supporting local schools and educating local children - investing in the future of the region.

La Plantation products have already won the favor of many Michelin-starred chefs and have won several prestigious awards!

World's top Kampot-pepper fermented!

An innovative form of black pepper fermented in salt that saw the light of day in La Plantation. Green pepper is fermented in sea salt immediately after harvest so that it retains the maximum freshness of individual grains and creates a unique and unique aroma that you will not find in any dried pepper. It still retains the softness of fresh peppercorns. Popular with Michelin chefs such as Peter Sanchez-Iglesias, Michel Roux Jr., Tom Kerridge and others. Pepper berries are soft to bite but retain their structure, after biting is followed by an unprecedented explosion of harmonious flavors of pepper and salt.

Unique aroma and taste of fresh pepper!

Fermented pepper has a relatively delicate, complex and harmonious onset with a delicate fruity to floral aroma. It is fresh and fragrant, the hotness is softer, the unique taste persists for a long time. Unseen fruity citrus tones with a complex balanced taste accompanied by the aroma of honey will literally dance on your tongue.

Take your breath away!

It has many new and even more undiscovered uses! It is ingenious in fine sauces, with lemon on the fish or as a completely unexpected condiment to flavor ready meals, especially steaks.

Made only and only from the highest quality black Kampot pepper from La Plantation.

Valuation
Kampot fermented pepper from La Plantation has already won several gastronomic awards!

- Les Epicures de l'épicerie fine 2020 - bronze medal

- World Selection Brussels 2018 - Gold Award

- Best of gourmet selection

Each package has a vacuumed content that is without contact with the external environment from the moment it is prepared on the farm until the moment you decide to use it - thus maintaining the maximum possible quality of pepper, its taste and aroma. So you don't have to worry too much about storing closed packages, after opening it is best to store in a dark, dry and cool place in the glass.

You don't need a grinder to use it - it's used the way you bought it.

What is Fleur de Sel?

The Kampot region's salt fields benefit from exceptional weather conditions during the dry season from January to April. They produce natural salt of the highest quality appreciated by world chefs and gourmets. It is a 100% natural product without any additives and treatments after drying. Flower of Salt from Kampot are fine snow-white crystals with a transparent texture. The crystals are less salty than their Guérande cousin, they are intended for direct application to food.

How we prepare Original Mix with Fleur de Sel salt:

Fleur de Sel in a mixture with traditional types of Khmer spices and peppers is a mixture intended for direct use. The spices are ground and vacuumed for maximum aroma retention. Lime tones are great for fish with olive oil, foie gras, grilled meat, neo salads as in Cambodia, you can spice fresh fruits such as pineapple, watermelon or peaches with this mixture.

How to use Original Mix:

Lime spicy tones of a salty mixture are wonderfully suited to fish with olive oil, foie gras, grilled meat, neo salads. As in Cambodia, you can spice fresh fruits such as pineapple, watermelon or peaches with this mixture.