Black Kampot Pepper Refill Pack

Black Kampot pepper rightfully belongs to the best of its genus. For the exquisite Piper Nigrum fruits, it is important that the pepper plants get enough shade.

After the fruits have reached their desired size, they are harvested green - i.e. unripe - for the black Kampot pepper. Subsequent fermentation and sun-drying ripens the pepper in shape, color and aroma. After that, each grain is sorted. This special pepper convinces with optics, taste and pleasant sharpness.

Special features of storage and processing

You can store a good pepper for a long time and it will not lose its precious aromas. Store the pepper best in the drawer and avoid too much moisture. However, the pepper can also be left outside and spend some time in the pepper mill.

It is important that you process the noble dried fruits only shortly before use. Then the precious aromas unfold particularly well.

Black Kampot pepper refines almost every dish

Black pepper harmonizes wonderfully with fruit. Put the freshly ground black grains on strawberries, peach, mango or persimmon. You can also add black pepper excellently to butter - preferably refined with a little vanilla. In addition, you can season fish, seafood and meat (including roast venison) wonderfully with a few noble black "peppercorns".

Last but not least, a good black pepper harmonizes just wonderfully with some olive oil, balsamic vinegar and fleur de sel. Another good piece of bread with a glass of wine and the simple start to an enjoyable evening is successful.