Fermented Kampot Peppercorns PDO, whole

Product description

Fermented Kampot pepper is a rare pepper speciality from the Kampot region of Cambodia with protected designation of origin (PDO). Whole black peppercorns are cured in salt and gently refined, giving them a juicy, slightly soft texture.

Fermenting with salt concentrates the essential oils and smooths out the heat. Biova relies on controlled origin, careful hand processing and consistent quality, making this pepper attractive for professional kitchens and demanding home cooks alike.

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 rounded pepper notes, and the soft corns 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 designation of origin (PDO) guarantees clearly defined provenance 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, creating soft, pleasantly firm chunks.

Special features

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

Origin and processing differences

Pepper from Kampot is known for a particularly well-balanced aroma compared with many other growing regions. Traditional handwork during harvest and sorting, combined with gentle fermentation, results in a milder perceived heat and denser aroma development than with 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 harmoniously integrated heat and soft corns for a pleasant mouthfeel.

Suggested uses

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

Product specification

• Country of origin: Cambodia (Kampot region, PDO)
• Grain size: whole, fermented chunks
• Colour: black
• Pack weight: approx. 1.05 kg per unit