Salted Kampong Thom Peppercorns - 500g Bag

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Grown in Kampong Thom province, in the heart of Cambodia, this rare pepper is hand-harvested at the end of the year, just before the berries reach full maturity. After picking, each peppercorn is carefully hand-separated from its cluster.

The fresh Kampong Thom pepper is fermented in salt immediately after harvest. The sea salt used comes from Kampot and contains no additives or preservatives. A short fermentation period allows the pepper’s full aroma to develop naturally.

The berries stay moist and supple, with a soft texture.

In terms of taste, this pepper offers woody, umami-rich notes with a slight salty tang, reminiscent of fresh green Kampot pepper used in traditional Cambodian cuisine. This process differs from black pepper, which is sun-dried.

This level of attention ensures the quality of the young green berries, which are still delicate at this stage.

Thanks to local artisanal expertise, these fresh green peppercorns are fermented with salt to create a soft, almost candied texture. With their glossy appearance and tender bite, they’re a unique ingredient prized in refined, flavor-rich cooking.

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