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.
- Single Origin Kampot, Cambodia
- Tasting Notes Piquant, Mineral, Salty, Peppery, and Herbal
- Pairs Well With Fish, potatoes, and fresh tomatoes
- Special Tips Use whole or crushed. These peppercorns are easy to chew, like a caper!
- Botanical Name Piper nigrum
- Contains Salted green peppercorns.
- Heat Level Mild
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