No products in the cart.
Kampot Black Pepper 330g
Description
Kampot black pepper is known for its green and fresh aromas – with a hint of lime blossom – making it a great pepper for seasoning seafood. While heavier black peppers can overwhelm, the delicate, cold-spiciness make this a great seasoning, most famously used for Kampot Crab.
Kampot black peppercorns come from the Southern Cambodian province of Kampot and are widely considered to be one of the best black peppers in the world. They have recently been awarded a geographical indication (GI) status as acknowledgement of the quality pepper grown between the Dâmrei Mountains and Cambodian coastline since the 13th century.The peppercorns are picked when green and ripe, and dried in the sun until black and wrinkled with fully-developed aromas. Much like wine and oil, the flavour of Kampot pepper is affected by ‘terroir’, meaning that they are complimented by other regional foods. Try using the Kampot pepper in Kampot pepper crab, lok lak beef strips, or in stir fries.
Quick Comparison
| Settings | Kampot Black Pepper 330g remove | Lucullus Sambal Manis remove | MAE SRI Green Curry Paste remove | Chilli Paste With Holy Basil remove | Prik Chee Fah Chilli 40g - Short Dated remove | Pad Thai Stir Fry Sauce remove |
|---|---|---|---|---|---|---|
| Image | |  |  |  |  |  |
| SKU | ||||||
| Rating | ||||||
| Price | 24.38€ | 3.13€ | 5.63€ | 3.13€ | 1.19€ | 2.50€ |
| Stock |
In Stock
|
In Stock
|
In Stock
|
In Stock
|
Out of stock
|
In Stock
|
| Availability | In Stock | In Stock | In Stock | In Stock | Out of stock | In Stock |
| Add to cart | ||||||
| Description | ||||||
| Content | Kampot black pepper is known for its green and fresh aromas – with a hint of lime blossom – making it a great pepper for seasoning seafood. While heavier black peppers can overwhelm, the delicate, cold-spiciness make this a great seasoning, most famously used for Kampot Crab. Kampot black peppercorns come from the Southern Cambodian province of Kampot and are widely considered to be one of the best black peppers in the world. They have recently been awarded a geographical indication (GI) status as acknowledgement of the quality pepper grown between the Dâmrei Mountains and Cambodian coastline since the 13th century.The peppercorns are picked when green and ripe, and dried in the sun until black and wrinkled with fully-developed aromas. Much like wine and oil, the flavour of Kampot pepper is affected by ‘terroir’, meaning that they are complimented by other regional foods. Try using the Kampot pepper in Kampot pepper crab, lok lak beef strips, or in stir fries. | Sambal manis is a sweet chilli sauce and condiment used in Indonesian cuisine. Its consistency is half way between a salsa and a paste. Sambal manis is fairly spicy but milder than sambal oelek. It also has a slightly sweet flavour, ‘manis’ meaning ‘sweet’ and ‘sambal’ meaning ‘sauce’ in Bahasa Indonesia. The delectable balance of sweetness and spiciness is enhanced further by the addition of umami-rich shrimp paste, a traditional ingredient in Indonesian sambals. Try adding sambal manis to sauces, chilli glazes and stir-fries, or serve as a condiment alongside authentic Indonesian dishes. Sambal oelek and sambal nasi goreng are also available. Ingredients: Ground chillies, sugar, onions, salt, soy oil, food acid E260, soy protein hydrolyzate, food color E150c, garlic, thickener E466, shrimp-powder, spices and herbs (coriander), preservative E200, E211 | Green curry paste is a versatile blend of green chillies, Thai lemongrass, galangal, kaffir lime and spices. Green curry paste brings a distinct fragrancy to Thailand's most popular dish. Mix this green curry paste with coconut milk and add to stir-fried beef or chicken. Green curry paste can also be used to add flavour to Thai fish cakes. Ingredients: Fresh green chillies 40%, garlic 22%, wild ginger 11.5%, shallot 7.5%, lemon grass 7%, salt 6%, kaffir lime 2%, sugar 1.5%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon, tumeric), pepper 0.5% | Thai chilli paste with holy basil is a fragrant, spicy paste used in Thai cuisine. Holy basil is a herb native to South East Asia and is used in the stir fry dish pa kapao. Try rubbing fish with this Thai chilli paste before grilling or frying. Or add to stir fried beef, served with steamed rice. Ingredients: Fresh red chilli 50%, garlic 21%, basil leaves 7%, soybean oil 6%, salt 6%, water 5%, sugar 3%, kaffir lime 1%, pepper 0.8%, citric acid 0.2% | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 | Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate. This Pad Thai sauce is entirely natural and preservative free. Simply add to stir-fried rice noodles, bean sprouts, prawns and egg and serve with chopped peanuts and a squeeze of lime. A suggested recipe is included. Ingredients: Sugar, tamarind juice, shallot, garlic, salt, tomato paste, distilled vinegar, soybean oil, chilli powder |
| Weight | ||||||
| Dimensions | ND | ND | ND | ND | ND | ND |
| Additional information |
Avis
Il n’y a pas encore d’avis.