La Plantation manages 22,000 Kampot pepper posts on 20 hectares. They grow the pepper in a traditional, organic way, in strict compliance with the PGI standards for Kampot pepper and use only organic fertilizers.
Recognized as one of the best peppers in the world, Kampot's Black Pepper is grown traditionally and organically.
The cold smoking, lasting several hours, accentuates the woody side of Kampot Black Pepper with warm, round, slight licorice notes, with a very nice finish in the mouth.
Cold-smoked Black Kampot Pepper will be the ideal spice on fatty fish such as salmon, mackerel, and sardines, or on grilled meat.
Ingredients: black peppercorns
50 gram (1.76 ounce) recyclable pouch