20g pkt wt -The taste of this paper is very close to freshly harvested pepper. Its fresh taste is long-lasting in the mouth and its spiciness is not aggressive but rather incisive and long-lasting. Made using whole fermented green peppercorn piper nigrum 75%, and salt flower 25%. Grown in the province of Kampot- Cambodia. These peppers do not need to be ground before use, making them a versatile addition to any kitchen.
The Kashmiri Chilli is a variety of chilli known for its intense red colour and lower heat rating, making it ideal to use in tandoori, butter chicken and rogan josh curries. They are dried and finely ground before adding to curries, soups, stews or even as a finishing sprinkle for a spicy heat. It is widely used especially in Indian cuisine, but also Mexican, Asian and Italian dishes.
Traditionally used in Korea for making Kimchi (a fermented cabbage condiment), Korean Chilli Flakes, also called Gochugaru, have a warm, fruity flavour. They are mild in heat, so make a great chilli seasoning option in place of regular hot chilli flakes. Whether used in cooking or sprinkled on top to season dishes, these flakes add a fruity chilli flavour to any savoury dish – both meat veg.
Kampot Pepper is a unique pepper from Cambodia thats origins trace back to the Kingdom of Angkor in the 13th century. The pepper berry is picked once it’s reached its full maturity and turned a bright red colour; each berry is then hand-picked and individually selected then sun-dried. This rare and unique pepper is a true delicacy and one of the highest quality peppers in the world. Kampot Pepper Red has a sweet aroma and combines the flavour and heat that’s distinctive of pepper with a bright, fruity palate that’s unique to the red berry.
Kampot Pepper is a unique pepper from Cambodia thats origins trace back to the Kingdom of Angkor in the 13th century. The pepper berry is picked once it’s reached its full maturity and turned a bright red colour. Kampot Pepper Black is produced by drying the red pepper berries in the Kampot sun until they turn a deep black colour. This rare and unique pepper is a true delicacy and one of the highest quality peppers in the world. Kampot Pepper Black is highly aromatic with fruity nose. It has a clean, slow-building heat and its peppery flavour lingers in the mouth with floral, clove and eucalyptus notes.
Kaffir lime leaves are similar to bay leaves, but with a shiny green colour and a strong lime flavour and pungent aroma. They are a key ingredient in Thai and other Asian cuisines.
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