Grown in the Kampot province on the east coast of Cambodia, this extremely rare pepper is considered one of the best in the world.
The red peppecorns are harvested when ripe then dried.
Red Kampot pepper is very fragrant and delivers the perfect balance between heat, floral and fruit notes.
Kampot pepper is the first Cambodian produce to be awarded a geographical indication (GI).
This red pepper will be a great addition to ragu dishes, red meat, poultry, sauces or even fruit and chocolate.
Chef Philippe's tip: For a delicious dessert, make poached pears with cinnamon buds and red Kampot pepper.
Grind your pepper straight from the tub with the convenient grinder head attachment.
Keep away from direct light and humidity.
Close the lid after each use to ensure the tub is airtight.
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