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Hennes Finest Pfeffer-Boutique
Owner - Sebastian, Martin und Bastian Store rating

Fermented red Kampot pepper

Brand: Hennes Finest

Seller: Hennes Finest Pfeffer-Boutique Cologne

€14.50
incl. VAT + Shipping to Germany €4.90
or collect in store

50g (29.00€/100 g)

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Hennes Finest Pfeffer-Boutique
Owner - Sebastian, Martin und Bastian Store rating

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Soft on the outside and very hard on the inside

Okay, very hard is over the top. But thanks to their maximum ripening time, the red pepper fruits have a completely developed core that is so full of oils and aromas. And it delivers just a bit more bite than you know it from the mini-core, which is equipped with the much younger brother, the "Green Fermented Kampot Pepper".

Again, from the beginning: We are in shock love in these juicy, plump, drawn by fermentation aroma pearls with the pronounced sharpness. The sea salt-coated pulp is peppered with pepper juices, tastes sour-sweetish, reminiscent of rosehip, orange peel and the umami richness of dried tomatoes. The as mentioned crisp core then provides the perfect Pfeffrigkeit and overruns you with ethereal, reminiscent of pine needles taste and strong sharpness.

our recommendation

The fermented red pepper tastes exceptionally well with mushrooms, wild sauces, steak, lamb, pork tenderloin, pumpkin, duck, goose, various terrines and in combination with strong cheeses such as Gorgonzola or Roquefort. Imagine a mushroom risotto, a duck breast with honey and rosemary sauce, a beef carpaccio or a pancake with pear and gorgonzola. Just the thought of it makes us very nervous.

Crush the pepper with the flat side of the knife and chop it roughly. That's how it works well. All its splendor comes to light when used after cooking.

How the fermented red Kampot pepper is made

The red, fully ripe pepper fruits are removed by the addition of salt pepper juices. Excluded from oxygen, the secondary plant substances (phenols) ferment with the help of microorganisms that are already on the pepper plant. The salt and the controlled fermentation process make the food durable. But not only that, the taste also changes. The sweetish aromas of red pepper are complemented by a salty and an acidic component. There are also other flavors that are created by the conversion of phytochemicals.

Fermentation. A very old topic, which is totally in fashion again. Rightly, because fermentation is a really nice thing. It preserves food in a natural way, adds a new facet to its taste and produces bacteria that are good for our intestines. It is a tradition and old craft from a time when you did not know refrigerators.

ingredients

Fresh red Kampot pepper, sea salt, water.

Store Information
Hennes Finest Pfeffer-Boutique
From the remote plantations of Cambodia Hennes’ Finest brings you the possibly most exclusive pepper in the world. The legendary Kampot Pepper is planted, cultivated, harvested and sorted out by hand. Not a single machine is used in the production line of the Campot Pepper and its’ cultivation is strictly organic. Its special taste is due to Cambodia’s mineral loamy soil, tropical sun and a lot of love that goes into the production of every single corn. Even in Germany where the last steps of the production take place everything is made manually. This is how we create this product of extraordinary quality. Hennes’ Finest are official supporters of Slowfood Germany.
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