Produced by PEP in Cambodia's Memot region, these premium black peppercorns are grown in fertile red volcanic soils before being carefully harvested and sun-dried to preserve their natural aromatic oils. Long regarded as one of Southeast Asia's great spices, Cambodian pepper is prized for its exceptional fragrance and layered complexity.
Freshly grinding the pepper unlocks volatile oils that disappear soon after pepper is ground. The result is far more expressive than pre-ground pepper, opening with floral and citrus aromatics before developing herbaceous notes, gentle anise, warm spice and a lingering, clean heat. Dense peppercorns produce an intense flavour, meaning only a small amount is needed to transform a dish.
The reusable smoky glass grinder protects the peppercorns from light while the ceramic burr allows the grind to be adjusted from fine to coarse, making it equally suited to delicate finishing or robust seasoning during cooking. Once empty, simply refill with our
Cambodian Black Pepper Refill.
A kitchen staple that reminds you how much flavour freshly ground pepper can contribute.
Suggested uses for the culinary adventurous that highlight the complexities and beauty of this everyday spice.
- Finish steak, roast chicken or grilled seafood
- Grind generously over fried, poached or scrambled eggs
- Season ripe tomatoes with olive oil and sea salt
- Finish avocado toast with lemon zest
- Add to strawberries, peaches, nectarines or watermelon
- Scatter over burrata or fresh mozzarella
- Finish creamy pasta, risotto or mushroom dishes
- Add to cacio e pepe or carbonara
- Grind over vanilla ice cream with olive oil
- Add to dark chocolate mousse or brownies
- Finish roast pumpkin or sweet potato
- Pair with citrus, honey or maple glazes
- Use in pepper butter for grilled meats
- Add to Bloody Marys or savoury cocktails
- Grind over fresh pineapple with lime
- Finish congee, noodles or steamed rice with butter and soy
- Prawns, squid or crab tossed in black pepper and butter
Weight: 50g
Origin | Cambodia
