Fermented Kampot Pepper, whole black peppercorns

Product description

Fermented Kampot pepper is a rare speciality spice from the Kampot region of Cambodia with protected geographical indication (PGI). Whole black peppercorns are preserved in salt and gently refined, creating a juicy, slightly soft texture.

Fermenting with salt concentrates the essential oils and rounds off the heat to a harmonious finish. Biova relies on controlled origin, careful hand processing and consistent quality, making this pepper particularly attractive for professional kitchens and demanding home cooks.

In the kitchen, fermented Kampot pepper can be cooked along with the dish or roughly crushed just before serving. This way you can finish grilled dishes, fish, vegetables, sauces, soups or salads with distinctive yet well-balanced pepper notes, and thanks to the soft corns they can even be enjoyed whole.

Origin

The pepper comes from the Kampot region in Cambodia, where the tropical climate and mineral-rich soils allow the vines to grow slowly. The protected geographical indication (PGI) guarantees clearly defined origin and controlled quality for Biova spices.

Cultivation / Production / Harvest

The pepper vines are grown on small farms and harvested by hand at optimum ripeness. After drying, the black corns are selected, mixed with salt and fermented for a defined period, producing soft, pleasantly firm chunks supplied in bulk.

Special features

Unlike classic black pepper, the fermented corns can be eaten whole thanks to their soft texture. Fermentation intensifies the spice, softens the heat and creates a full-bodied, long-lasting flavour profile in typical Biova quality.

Differences in origin and processing

Pepper from Kampot is known for a particularly finely tuned aroma compared to many other growing regions. Traditional hand harvesting and sorting, together with gentle fermentation, result in milder heat and more concentrated perceived aromas than in non-fermented pepper.

Taste & aroma

Fermented Kampot pepper has an intensely spicy fragrance with notes of ripe fruit, subtle earthiness and warm pepper heat. On the palate it is juicy, full-bodied and pleasantly salty, with well-integrated heat and a soft bite for a very pleasant mouthfeel.

Suggested uses

• Crush whole corns over grilled meat, fish or vegetables and season shortly before serving.
• Cook along in sauces, soups or stews to add depth, spice and a subtle saltiness.
• Finely chop and work into salads, pasta, compound butter, dips or marinades and use as an aromatic topping.

Product specification

• Country of origin: Cambodia (Kampot region, PGI)
• Grading: whole fermented chunks, bulk
• Colour: black