Whole Fermented Kampot Pepper PDO

Product description

Fermented Kampot pepper is a rare pepper specialty from the Kampot region of Cambodia with protected designation of origin (PDO). Whole black peppercorns are preserved in salt and gently refined, creating 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 an attractive choice for professional kitchens and serious 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 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, resulting in soft, pleasantly firm chunks.

Key features

Unlike classic black pepper, the 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 hand harvesting and sorting, combined with gentle fermentation, result in a milder perceived heat and denser aroma development 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 grain 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.
• Chop finely and work into salads, pasta, compound butter, dips or marinades as an aromatic topping.

Product specification

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