Long Pepper - Kampot vinegar

Long Pepper - Kampot vinegarOnce hailed by Romans as the ultimate peppery spice, wild Long Pepper soon disappeared into culinary obscurity with the agricultural domestication of their cousin, the modern peppercorn. Our Long Pepper is grown in Cambodia and harvested when fully ripe and red, then sun dried for several days. The flavor is deep and complex, simultaneously releasing an earthy pungency with sweet overtones of cardamom and nutmeg. The Long Peppercorns look like tiny

Drizzled over cooked vegetables

Top a banana-chocolate bread

Refining this salt to just the right balance of flavor and spice took some time and stamina

peppermint

pasta water

Use the coarse grain — a naturally moist salt — as a finishing salt for added texture and a satisfying crunch on grilled meats

These berry sugars add flare and crunch to fresh and cooked dishes and baked goods

Use these peppercorns to season all meats

rice or bulgur dishes

a well-know wine and olive growing area outside of Capetown

hand-harvested sea salt so it may be used as a cooking salt as well as a finishing salt

enjoy the calm