Fermented Kampot Peppercorns PGI, whole

Product description

Fermented Kampot pepper from Cambodia is a rare gourmet spice with an intense, multi-layered pepper aroma and a juicy, tender bite. Whole black peppercorns are preserved in salt and gently refined.

Fermentation highlights the essential oils and softens the heat, creating a well-balanced, full-bodied flavour profile. Biova focuses on careful selection and consistent quality tailored to professional kitchens.

In the kitchen, the soft corns can be cooked along with the dish, roughly crushed or eaten whole. This makes Kampot pepper a versatile seasoning for meat, fish, vegetables, sauces or salads in both hot and cold applications.

Origin

This pepper comes from the Kampot region in Cambodia, where the tropical climate and mineral-rich soils allow slow growth and full flavour development. The protected geographical indication (PGI) guarantees origin, traditional methods and controlled quality.

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, resulting in a soft yet firm texture and a concentrated aroma.

Features

Unlike classic black pepper, these corns can be eaten whole thanks to their soft texture. Fermentation boosts spice and complexity while the heat becomes gentler, and Biova offers this pepper specifically as a highly aromatic bulk product with whole pieces.

Differences in origin and processing

Pepper from Kampot is renowned for its finely tuned, elegant aroma and clearly stands out from many other growing regions. The combination of regional origin, traditional handcraft and gentle fermentation creates a rounded, complex spice with a denser aroma 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 harmoniously integrated heat and soft corns for a pleasant mouthfeel.

Suggested uses

• Lightly crush whole corns and finish grilled meat, fish or vegetables with their aroma just before serving.
• Cook along in sauces, soups or stews to add depth, spice and a subtle saltiness.
• Chop finely and work into salads, pasta, butter, dips or marinades, or use as an aromatic topping.

Product specification

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