Fresh pepper fermented with sea salt

Fresh pepper fermented with sea salt, Kampot pepper crisp and lively

Fresh Kampot pepper from Cambodia, fermented with sea salt, made and packed in our workshop in Klingenberg am Main. A special form of pepper that makes the difference from dried pepper noticeable from the very first bite: crisp, juicy corns with a fiery-fruity heat, a hint of citrus and a long, aromatic finish. Kampot pepper is among the most renowned peppers in the world, and this fermented version preserves the lively aromas and brings fresh pepper seasoning straight to the plate.

How to use

Fresh fermented pepper is the finishing spice for anyone who wants more than dried peppercorns: crush a few corns between your fingers and scatter them over the finished dish. This is the moment when steak, carpaccio, grilled fish, egg dishes and pasta get their final decisive accent. Also an exceptional touch over cheese, tomato-mozzarella or toasted bread with butter. Stir into sauces just before serving, do not cook along, to preserve the fresh aromas.

Good to know: the corns are not meant for the mill, but are crushed between the fingers or in a mortar. After opening, store cool, remove only with a clean spoon and never reach into the jar with wet fingers.

At a glance

• Kampot pepper from Cambodia, fermented with sea salt (80 % pepper, 20 % salt)
• Made and packed in Klingenberg am Main
• Crisp corns with a fiery-fruity heat and citrus note
• Ideal as a finishing pepper for meat, fish, egg dishes and cheese
• Store cool after opening

Goes well with

With the fermented Kampot pepper, our fleur de sel works perfectly as a second finishing element on the plate. For steaks and meat dishes we recommend our Förster's braising pot as a base seasoning, and for festive roasts the Best Festive Roast. If you want to explore the variety of pepper, our pepper bundle offers a lovely selection.

Frequently asked questions

What is fermented pepper?
Fermented pepper is made from fresh, unripe or ripe-harvested pepper berries that are preserved in sea salt. The natural moisture is retained, the corns stay soft and crisp, and the aroma fresh and lively. Quite unlike dried pepper.

How does Kampot pepper differ from ordinary pepper?
Kampot pepper from Cambodia is considered one of the finest peppers in the world, with a fruity heat, a complex aroma and a fine citrus note. Fermentation with sea salt enhances this character further.

How do I dose it correctly?
Use sparingly, crush 3 to 5 corns per portion just before serving. It is intense, too much overwhelms the dish's own flavour.

Does the fermented pepper keep for long after opening?
Yes, stored cool in the fridge the corns stay crisp and aromatic for several weeks. Important, remove only with a clean spoon and never reach into the jar with wet fingers.