Kampot Red Pepper is obtained by soaking red berries in boiling water and then in ice water, immediately after harvesting. At the level of smell, this red Kampot pepper, with its fruity and flowery notes, recalls a compote of fruits. It tastes like vanilla and candied citrus. The ally of its fish, crustaceans and white meat.
TASTING: mix citrus and spicy flavors. Aromas of green lemon, along with notes of dried flowers and sour cherries.
UTILIZATION: Fish, duck micuit, chocolate, fruits.
FORMAT: 50 gr.
INGREDIENTS: Kampot red pepper.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Piper nigrum.
OTHER NAMES: Bourbon Pepper, Reunion Pepper, Pink Pepper, Pink Berry, False Pepper.
CROP MODE: cultivated, introduced.
COLOR AND SHAPE: red.
INTENSITY SCALE: boiling and hot (6/7).
AROMATIC RECORD: fruity, balsamic, empireumatic.