Angkor Cambodian Food Black Pearls (Salted Kampot Pepper)

Kampot peppercorns—native to the Kampot, Province on the southern coast of Cambodia—have long been treasured for their full-bodied flavor, distinctive aroma and long, lingering heat. These particular peppercorns are the first product in Cambodia to receive a Protected Geographical Indication (similar to protections extended to Champagne and Parmigiano-Reggiano cheese).

Angkor Food's Black Pearls (Salted Kampot Pepper) start with green Kampot peppercorns that are grown using organic practices and harvested by hand before their reach maturity. The green peppercorns are packed in salt and cured—a process similar to Sicilian salt-packed capers—preserving their bright, peppery heat and delicate floral flavor. The salt-curing process darkens the peppercorns green hue to black and also gives them a nuanced brininess, soft minerality and crunchy pop-in-your-mouth texture.