Kampot pepper fermented bio in glass tube24g

Rarity from Cambodia.
The fresh peppercorns are pickled in sea salt directly after harvesting. The pepper is fermented by the moist sea salt. What sounds very simple, is a very complex process, which requires a lot of experience. The essential oils of the pepper change and a unique pepper aroma is created with a soft consistency, fresh and crisp. Highly aromatic, slightly juicy, delicately salty and only moderately hot, this rarity goes well with vegetables, fish and meat, e.g. roast beef. A delicacy but also only with a good olive oil and fresh bread.