Fermented Kampot Peppercorns PGI, whole

Product description

Fermented Kampot pepper from the protected Kampot region in Cambodia offers whole black peppercorns with a juicy, slightly soft bite. Fermentation in salt creates an intense yet well-rounded pepper aroma that clearly stands out from conventional black pepper.

Biova carefully selects the peppercorns, processes them gently and supplies them as flavour-stable bulk pepper. This gives professional kitchens, food producers and ambitious home cooks consistently high quality, concentrated seasoning power and a pleasantly mild heat.

In the kitchen, Kampot pepper is extremely versatile: the soft, fermented corns can be cooked with the dish, roughly crushed just before serving or even eaten whole. Meat, fish, vegetables, sauces and salads gain distinctive yet balanced pepper notes with a subtle salty touch.

Origin

This pepper comes from the Kampot region in Cambodia, where the tropical climate and mineral-rich soils promote slow vine growth. The protected geographical indication (PGI) guarantees clearly defined origin and quality controlled according to regional specifications.

Cultivation / Production / Harvest

The pepper vines are grown on small farms and harvested by hand at optimum ripeness. After drying, Biova selects the black corns, mixes them with salt and lets them ferment for a defined period, refining both texture and flavour.

Key features

Unlike classic black pepper, these fermented corns are soft yet pleasantly firm to the bite and can be eaten whole. Fermentation in salt intensifies the essential oils, softens the heat and creates a full-bodied, long-lasting flavour profile that is particularly attractive for gastronomy and fine food.

Origin and processing differences

Pepper from Kampot is renowned for its finely tuned aroma and clearly stands out from many other growing regions. Traditional hand-picking and sorting, combined with gentle fermentation, result in a complex yet mild seasoning with a denser, more harmonious character than 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 a soft texture and harmoniously integrated heat, even when the whole corns are eaten.

Suggested uses

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

Product specification

• Country of origin: Cambodia (Kampot region, PGI)
• Grain size: whole peppercorns fermented in salt, bulk
• Colour: black
• Weight per unit: approx. 1.05 kg
• Product type: Food / spice