Kampot red pepper

Kampot red pepper
 If it hasn't already, Kampot red pepper should quickly become a staple in your kitchen, surpassing all other peppers. Allowed to mature, full of sun and sugar, the pepper's rind turns from green to red. It is then handpicked and left to dry for eight days in the sun.
 Harvested at its peak, the result is a red peppercorn where the aromas of the fruit coat the spiciness of the pepper. The grain develops sweet flavors that pair very well with red meat. Its surprising aroma is reminiscent of apple and pear compote, with notes of vanilla biscuit, refreshed by a scent of eucalyptus.
 Our Kampot pepper is a pepper from the Piper nigrum family harvested in the Kampot provinces of Cambodia. Benefiting from a PGI, Fair Trade label, and grown organically, its producer is particularly involved with local communities and concerned about their working conditions.
 INSPIRATIONS, IDEAS AND RECIPE SUGGESTIONS:
 Use Like any quality pepper, Kampot red pepper is intended to be used daily in your cooking to season red meat, flavor oven-roasted vegetables, flavor a sweet and savory combination, etc.
 DID YOU KNOW?
 Kampot pepper almost disappeared during the Khmer Rouge period, when its cultivation was reduced to nothing, making way for rice cultivation. It is the first Cambodian agricultural product to benefit from a PGI (Protected Geographical Indication), issued in 2010. The PGI is a European Union identification mark of origin and quality that helps protect geographical names against usurpation and imitation, and helps determine the origin of an agricultural food product when it derives part of its specificity from this origin.
 Glass mill, net weight 52g, shelf life 3 years