Whole Fermented Kampot Pepper, PGI

Product description

Fermented Kampot pepper is a rare pepper speciality from the Kampot region of Cambodia with EU protected geographical indication (PGI). Whole black peppercorns are preserved in salt and gently refined, creating a juicy, slightly soft texture.

Fermenting with salt concentrates the essential oils and rounds off the heat to a harmonious finish. Biova relies on controlled origin, careful hand processing and consistent quality, making this pepper attractive for professional kitchens and ambitious home cooks alike.

In the kitchen, fermented Kampot pepper can be cooked directly with the dish or roughly crushed shortly before serving. This way you refine grilled dishes, fish, vegetables, sauces, soups or salads with distinctive yet well-balanced 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 PGI label stands for clearly defined origin and controlled quality of 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, producing soft, pleasantly firm chunks.

Key features

Unlike classic black pepper, the fermented corns can be eaten whole thanks to their soft texture. Fermentation intensifies the spice, smooths 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 finely tuned aroma compared to many other growing regions. Traditional hand harvesting and sorting, combined with gentle fermentation, result in a milder perceived heat and denser aroma development than with non-fermented pepper.

Taste & aroma

Fermented Kampot pepper has an intensely spicy aroma 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 very 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, PGI)
• Grading: whole fermented chunks
• Colour: black
• Pack weight: approx. 1.05 kg per unit