A rarity from Cambodia: the fresh peppercorns are pickled in sea salt immediately after harvesting, which enables them to ferment. This supposedly simple process requires a lot of experience and is extremely time-consuming. During fermentation, the pepper’s essential oils change, resulting in a unique flavour with a soft, fresh and crunchy texture. Highly aromatic, slightly juicy, delicately salty and only moderately spicy, this rarity is an excellent accompaniment to vegetables, fish and meat, such as roast beef. A delicacy that can also be enjoyed simply with good olive oil and fresh bread.
Nestled in the lush landscape between Kampot and Kep in southeastern Cambodia, La Plantation is a family-run, organic, and sustainable farm dedicated to preserving the centuries-old traditions of Kampot pepper cultivation. The farm also grows other spices according to Fair Trade standards. La Plantation not only provides jobs and financial stability for local farmers but also significantly contributes to the well-being of the surrounding communities.
