Fermented Kampot Black Pepper in Sea Salt 60 g Elegant Specialty for Beef, Sauces and Vegetables
Fermented Kampot Black Pepper in Sea Salt 60 g Elegant Specialty for Beef, Sauces and Vegetables
- Fermented pepper is just pretty in the kitchens of Europe. But fermentation with salt is actually nothing new, but it is exciting and delicious at the same time.
- You will receive a slightly moist pepper wrapped in salt coat. It is therefore not suitable for the mill. Please use in the mortar or as a whole.
- After harvesting, the black peppercorns are "further processed": they are mixed with moist sea salt and dried. The mixture must be turned over and mixed again and again. The salt preserves the pepper on the one hand, on the other hand, it also has the effect that it removes most of the piperine from the pepper, the extreme sharpness turns into a pleasant, yet intense pepper aroma.
- You will be amazed and amazed - by placing in sea salt, the Piper Nigrum changes in a wonderful way - its taste is simply sensational.
- This noble pepper goes perfectly with all kinds of meat dishes, dark sauces and hearty dishes.
| Brand: | Pfefferbraut |
|---|---|
| Size: | Aromatüte standard |
| Manufacturer: | Pfefferbraut |
| Part Number: | 48VCDVV |
| Isin: | IXREUEWHYNOL |
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Fermented pepper is just pretty in the kitchens of Europe. But fermentation with salt is actually nothing new, but it is exciting and delicious at the same time.
All varieties of Kampot pepper come from the same plant, just as with the "normal" pepper. The degree of maturity, the time of harvest, the drying process as well as other work steps, such as the white pepper varieties or the fermented one makes a difference.
It is one of the "noblest of the noble" among the peppers. In the Kampot region, humid hot climate prevails and the clay soils there offer the best soil for more than superior quality. Of course, it is grown there in the old manner and without the use of artificial fertilisers and pesticides.
Only the pepper from the region of Kampot, in Cambodia, can be called Kampot pepper. The name is a protected designation of origin and includes the procedure as well as the natural, gentle treatment of the pepper plants.
If you chew the black Kampot pure without everything, you can feel this burning sensation throughout the mouth. It crisps nicely and a hint of mint flavor makes itself subtly wide, but the sharpness prevails. You can feel it on the tongue for a very long time. We gave it 'only' 6 out of 7 sharpness points, even if I have already heard the opinion it would be sharper than any pepper else.
After harvesting, the black peppercorns are now "further processed": they are mixed with moist sea salt and dried. The mixture must be turned over and mixed again and again. The salt preserves the pepper on the one hand, on the other hand, it also has the effect that it removes most of the piperine from the pepper, the extreme sharpness turns into a pleasant, yet intense pepper aroma.
You will receive a slightly moist pepper wrapped in the salt coat
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