Kampot pepper | PGI* | whole| fermented

What is it about / Product description

Fermented Kampot pepper is a rare delicacy from the Kampot region in Cambodia, renowned for its particularly expressive pepper aroma. Whole black peppercorns are preserved in salt and gently refined, resulting in a juicy, slightly soft texture with a delicate sheen. This premium spice from Biova is ideal for gourmets who value authentic pepper tradition and controlled origin.

Through fermentation with salt, the essential oils are intensified and the heat is harmoniously rounded off without becoming overpowering. The whole chunks remain available as bulk goods and thus retain their full aroma until use. Biova focuses on careful selection, traditional handcraft and consistently high quality, which makes this pepper particularly interesting for gastronomy and discerning home kitchens.

In the kitchen, fermented Kampot pepper can be cooked directly with the dish or roughly crushed shortly before serving. In this way you refine grilled meat, fish, vegetables, sauces, soups or salads with distinctive yet well-rounded pepper notes. Thanks to its soft structure, the corns can even be eaten whole and fully develop the characteristic Kampot aroma.

Origin

The pepper comes from the Kampot region in Cambodia, whose tropical climate and mineral-rich soils allow the vines to grow slowly. These conditions promote a complex, variety-typical aroma with fine heat. The protected geographical indication (PGI) stands for clearly defined origin and controlled quality.

Cultivation / Production / Harvest

The pepper vines are cultivated on small farms and harvested by hand at optimal ripeness. After drying, the black peppercorns are selected, mixed with salt and fermented over a defined period of time. This process refines texture and flavour and makes the corns softly firm to the bite, ideal for use as whole chunks in bulk goods.

Special features

Unlike classic black pepper, the corns can be eaten whole thanks to their soft structure. Fermentation enhances the spiciness and rounds off the heat, creating a full-bodied, long-lasting flavour profile. As a bulk spice with whole chunks, the product is particularly suitable for kitchens that require larger quantities in consistent Biova quality.

Differences in origin and processing

Pepper from Kampot is characterised by a particularly finely balanced aroma compared to many other growing regions. Traditional handcraft in harvesting and sorting as well as gentle fermentation result in a rounded, complex spiciness. Compared to non-fermented pepper, the heat is perceived as milder, while the aromas appear denser and more harmonious.

Taste & aroma

Fermented Kampot pepper has an intensely spicy fragrance with notes of ripe fruit, slight earthiness and warm pepper heat. On the palate it is juicy, full-bodied and pleasantly salty, with harmoniously integrated heat. The soft grain ensures a pleasant mouthfeel, even when consuming whole corns.

Possible applications

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

Product specification

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