{"id":561,"date":"2023-01-11T21:51:26","date_gmt":"2023-01-11T21:51:26","guid":{"rendered":"https:\/\/kingofspice.ca\/?post_type=product&p=561"},"modified":"2024-09-05T18:46:11","modified_gmt":"2024-09-05T18:46:11","slug":"kampot-pepper-whole-organic-peppercorns","status":"publish","type":"product","link":"https:\/\/kingofspice.ca\/index.php\/product\/kampot-pepper-whole-organic-peppercorns\/","title":{"rendered":"Kampot Pepper (Black, Red & White)"},"content":{"rendered":"

Black pepper<\/strong> is harvested once some of the fruit begins to ripen (turn red). The green fruit is hand picked, sun-dried for two to four days and then hand-sorted by size. Black pepper has a deep, strong and slightly floral flavour with hints of eucalyptus and mint. It can range from mildly sweet to very spicy.<\/p>\n

Red pepper.<\/strong> The ripened red fruit is left on the vine for an additional four months before being harvested, dried and hand sorted. Red pepper is sweeter and less spicy than the black but its flavour is more rounded, delivering a powerful fruity aroma.<\/p>\n

White pepper<\/strong> comes from dried red peppercorns. The fruit is soaked in brine and then sundried. The outer skin is rubbed of by hand to reveal the white inner core. This is the most delicate of peppers and carries notes of fresh herbs and lime. White pepper is used in French pastry and has even been used to make ice cream.<\/p>\n

Tuk Meric – Cambodian Lime and Black Pepper Dipping Sauce<\/strong><\/p>\n

Every pouch contains the recipe for one of the simplest yet most delicious and versatile sauces. The late Anthony Bourdain raved about it. It is nothing more than fresh limejuice blended with ground Kampot Pepper with a bit of raw sugar and sea salt. (Prep time:\u00a0 5 minutes)<\/p>\n

Ingredients<\/p>\n