Spice Stash
Fermented Kampot Red Pepper (Piper Nigrum)
Fermented Kampot Red Pepper (Piper Nigrum)
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Fermented Kampot Red Pepper is a spicy and tangy condiment that originates from Kampot, a province located in the south of Cambodia. The product is made from locally grown red peppers that have been left to ferment in a brine solution of salt and water for several weeks.
During the fermentation process, beneficial bacteria and yeast consume the natural sugars in the peppers, resulting in a complex flavor profile that is both sour and spicy. The longer the peppers are left to ferment, the stronger the flavor becomes.
Fermented Kampot Red Pepper is commonly used as a condiment to add heat and flavor to dishes such as stir-fries, soups, and stews. It can also be used as a marinade for meat and fish, or as a dipping sauce for vegetables and dumplings. Its unique flavor and aroma make it a popular ingredient in Cambodian cuisine, as well as in other Southeast Asian dishes.
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