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Red pepper fresh and salted
Red pepper fresh and salted
A red pepper with rounded aromas and salty crunch
Fresh and salted red pepper offers fruity aromas and salty notes due to its fermentation in salt. This grain is ready to be bitten into and is not meant to be ground. Its bright red color also adds an elegant touch to your dishes!
As low as
€11.35
In which dishes can fresh and salted red pepper be used?
Its fruity notes and spiciness pair wonderfully with sautéed vegetables, white meat, or even delicate fish.
Our recipe ideas for using fresh and salted red pepper
- - Braised chicken with fresh and salted red pepper: marinate chicken thighs with red pepper, garlic, lemon juice, and olive oil. Then braise the chicken in the oven for juicy and flavorful meat;
- - Sautéed vegetables with fresh and salted red pepper: sauté a variety of fresh vegetables (broccoli, bell peppers, carrots) with a touch of red pepper for a flavorful vegetarian dish;
- - Pasta with fresh and salted red pepper and cherry tomatoes: prepare a sauce with cherry tomatoes, garlic, red pepper, and a drizzle of olive oil. Serve over al dente pasta for a quick and tasty meal;
- - Appetizer dip with fresh and salted red pepper: mix Greek yogurt or fresh cheese with fresh and salted red pepper and fresh herbs. Perfect as a dip for crudités or pita chips.
The aromas of fresh and salted red pepper
Fresh and salted red pepper offers a complex aromatic bouquet. Its spicy and dried fruit, hazelnut, and spice notes blend with salty hints. Fermentation enhances its depth of flavor, adding a distinctive touch to this pepper. Its bold yet subtly fruity character awakens the taste buds.
How is fresh and salted red pepper grown?
This Piper nigrum is grown in Cambodia. Harvested by hand from March to June, when the berries are at optimal ripeness, the pepper is first sorted, rinsed, and dried. In the next step, the red pepper is immersed in a brine of water and salt. Dried again, salt is finally added, which crystallizes around the grains.
Red pepper in Cambodia: an institution!
This red pepper finds its roots in the Kampot province, renowned for its exceptionally high-quality pepper for centuries. Pepper, a national treasure, was already famous during the Khmer Empire. In the 19th century, under French influence, Kampot pepper production experienced significant growth, making it famous internationally. Red pepper, harvested at full ripeness, stands out for its unique flavor and mildness. It has become a symbol of Cambodia's culinary heritage.
| Allergen | Absence |
|---|---|
| Ingredients | fresh red pepper, sea salt, vinegar, palm sugar. |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1276 kJ / 305 kcal VN Matière grasse (fat) : 5 g Dont acide gras saturés (of which saturated fat) : 0 g VN Glucides (carbohydrate) : 59 g Dont sucres (of which sugars) : 1 g VN Protéines (protein) : 5 g Vn Sel (salt) : 0.05 g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
