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Terre Exotique’s black Kampot pepper is hot and pungent, with fruity, menthol notes. Known as the ‘grand cru’ of the spice world, Terre Exotique’s black Kampot pepper is harvested just before maturity, sorted by hand and put directly in the sun to dry. With its cold-spiciness, this black pepper makes a fantastic seasoning for shellfish. Alternatively, grind this pepper using a pestle and mortar and use it to make Cambodian Kampot Crab.
It is believed that Kampot pepper can be traced back to the 13the century, with Chinese immigrants bringing the pepper to Cambodia. In 1975, after centuries of farming, Kampot black pepper production depleted to almost nothing as rice cultivation took over. Over 30 years later in 2009, Kampot pepper was awarded PGI status (Protected Geographical Indication), giving this well-loved pepper a place on the table again.
About Terre Exotique
Terre Exotique works directly with hundreds of specialist farmers and producers around the world – to bring the very best peppers, spices and salts to our tables. The company was founded by Erwann de Kerros, a Breton and seasoned traveller. After tasting pepper in the Penja plantation in Cameroon, Kerros yearned to try other specialist peppers and spices – and Terre Exotique was born.
The company works closely with farmers to preserve natural habitats, and to ensure a sustainable income for local communities. Each spice is carefully packed in tins or glass jars – with no plastic. The metal tins preserve the flavours and aroma of your spice, by protecting them from sunlight. So the ingredients stay at their best for longer.
Ingredients: Black Kampot pepper
Storage: Keep at room temperature in a dry place
|EVRi Economy ?||£3.99 (or FREE for orders over £50)|
|Express ?||£6.99 (or FREE for orders over £100)|
|Signature Required ?||£6.99 (or FREE for orders over £50)*|
|Weekend Delivery ?||£6.99 (or FREE for orders over £100)|
|Large Item Delivery ?||£29.99 (or FREE for orders over £100)|
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