The bunches of pepper are picked before maturity and finely threshed by hand. They are then scalded and dehydrated to preserve the exceptional and unique aroma of Kampot Pepper.
The Dehydrated Green Kampot Pepper is very easy to use. Rehydrate it for half an hour, either in water or in cream or sauce. It will recover the texture of Fresh Green Kampot Pepper. Or you can put it in a grinder or crush it in a mortar and sprinkle it directly on your dish or plate before serving.
Dehydrated green peppercorns are ideal in delicate foods that work best with just a subtle hint of peppery spice, things like goat cheese, fresh eggs, grilled asparagus, and mild white fish. It is well known in French cuisine, especially Steak Au Poivre, a steak with a bright and flavorful brandy cream sauce.
Rehydrated or simply ground or crushed on your plate, you will find all the freshness and the delicate spiciness of Fresh Kampot Pepper. A must try!
Once the package is opened, we recommend that you keep your Dehydrated Green Kampot Pepper corns in a cool, dry place, away from light and moisture, to retain all its flavor and aroma.