A rare delicacy! These Cambodian peppercorns are harvested green and unripe, then salt-cured and dried. Bright and herbal with a bracing briny note, they burst in your mouth like peppery caviar. Try them whole or lightly crushed on fish, potatoes, or fresh tomatoes, or sprinkle them on toasts or creamy soups. Wonderful as a garnish on steak.

For longevity and freshness, best kept refrigerated.