This sauce is made exclusively during the 3 months of the pepper harvest and reveals the herbaceous, subtle and unique taste of Fresh Green Kampot Pepper with an intense spiciness.
Flavourful and full of surprises, it goes wonderfully with raw fish (substitute wasabi), meat carpaccio, is suitable for seasoning (sauce, vinaigrette, mayonnaise), with meat, in a gazpacho, on a mozzarella / burrata or fresh goat cheese.
The sauces from “La Plantation” in Kampot (Cambodia) are very slightly diluted to retain their fresh and strong taste. With no colouring or preservatives, they must be shaken before use and stored in the fridge once opened.
