Pure Pepper

Harvested ripe, the red peppercorns are fermented and then packed with fresh salt. Stay soft due to fermentation. The taste is fruity, intensely peppery and salty. Fermented Kampot Rouge can be chopped up with a knife and added pure. Wash off salt for cooking. Store opened in the refrigerator.
Origin: Kampot, Cambodia

Harvested immature, the green peppercorns are fermented and then packed with fresh salt. Stay soft due to fermentation. The taste of Fermented Kampot Vert is juicy, intensely peppery and salty. Can be chopped up with a knife and added pure. Wash off salt for cooking. Store opened in the refrigerator.
Origin: Kampot, Cambodia

Light Kampot Rouge has pink-red to rust-brown berries with a fruity, full-bodied aroma and a sweet note. It also has a nice, soft sharpness. The pepper tastes like summer and sun. The pepper is suitable for a mortar and grinder.
Origin: Kampot, Cambodia

The Kampot Noir has large black berries with a mature aroma. The pepper convinces with a short, intense and then long pleasantly round sharpness. It has notes of citrus and thyme. It goes well with pasta, chicken, fish and vegetables. The pepper is suitable for a mortar and grinder.
Origin: Kampot, Cambodia

Sri Lanka Noir has beautiful brown berries with a lot of strength and content. And it has a nice sharpness that is a bit tingly and stays in the mouth for a long time. Therefore, the pepper goes very well with beef, vegetables, soups and sauces, dressings and ragouts.
Origin: Matale, Sri Lanka

This pepper is magic! Timut pepper is the Nepalese variant of the Szechuan pepper. The berries are smaller, darker and just as stunning. You can combine it with both sweet and salty dishes. Perfect with scallops, and all kinds of fish. And with its characterful citrus and grapefruit aroma, it goes well with chocolate desserts, fruit and jams. Idealy used with a mortar.
Origin: Nepal

Vanilla pepper combines the fire of the intense black Kampot Noir with the harmony of the noble Madagascar vanilla. It is therefore well suited for vegetables, game, soups, fruits, cheese, jams and chutneys. Suitable for mortars and mills.
Origin: black Kampot Noir from Kampot, Cambodia with vanilla from Madagascar