Kampot red pepper differs from black pepper in that it has a milder flavour and distinct fruity notes, resulting from being harvested when fully ripe and from its specific drying process. It's a versatile spice that adapts to a variety of dishes, adding an aromatic subtlety that black pepper lacks. By incorporating it into your cooking, you'll discover a unique taste experience that will add a touch of elegance to your culinary creations.
Kampot red pepper is an exceptional spice that deserves a special place in your kitchen. Unlike black pepper, Kampot red pepper is harvested when fully ripe, giving it a mild, slightly fruity flavour and a softer heat. Use it to enhance dishes where you prefer a more subtle heat.
Its delicate flavour makes Kampot red pepper ideal for salads. Sprinkle it generously over fresh vegetable or fruit salads to add a touch of sophistication.
It's also the perfect accompaniment to seafood. Try it in a lemon butter sauce for grilled prawns or on pan-fried scallops for an exquisite taste experience.
Kampot red pepper can also enhance your grilled meats. Its mild flavour and slight heat complement the taste of the meat perfectly, whether it's a juicy steak or chicken kebabs.
Or use it in exotic dishes, such as a Thai curry or Asian vegetable stir-fry. Its fruity nuances will add a new dimension to these dishes.
Kampot red pepper is not only a delicious spice, it is also associated with a number of health benefits, thanks in part to its natural compounds.
It contains antioxidants, including vitamin C, which can help neutralise free radicals in the body, reducing oxidative stress and contributing to overall health.
Red pepper is traditionally used to improve digestion. It can stimulate the production of gastric juices, promoting more efficient digestion. Certain compounds in pepper, such as piperine, have potential anti-inflammatory properties. They may help to reduce mild inflammation.