250g Kampot Pepper Black whole Cambodian Peppercorns

250g Resealab le Bag of Rare expensive Cambodian Kampot Black Pepper peppercorns. Place in a Grinder Pepper Mill and fresh crack it for maximum flavour.
The price of this Product has increased because Kampot Pepper currently costs USD$450/kg in Cambodia as a Hurricane wiped out most of the crop. We now also offer the cheaper VIETNAM PEPPERCORNS, they taste similar, but Kampot has a slightly distinct Fruity Hot pepper flavour profile. We use it in our GUNPOWDER RUB and smoke it for our DALMATION RUB.

It has a little heat and can be used to add zest to BBQ Rubs and many dishes. It is Top Quality and described as fruity & hot.

Roll corned beef in Cracked Pepper to make Pastrami:

Make your own Pastrami from Shop bought Corned Beef Silverside:
– Simmer Silverside in water for 2hrs, drain and cover in Mustard (optional), and roll all over in Cracked Pepper. (Smoke or Bake to 71C/160F)

For tight grain thin cut Pastrami with a little extra Heat:-

– Rinse and soak Corned Silverside Corned Beef in fresh water for 1hr to wash the commercial salt Brine Cure out.

– Mix Cracked Pepper with our tasty GUNPOWDER RUB into a bowl. Use 3 parts Cracked Pepper to 1 part GUNPOWDER.

– Roll wet Corned Silverside chunks in it to completely coat the meat.

– BBQ Smoke or cook in oven to internal meat temp 95C/203F. 

– Rest for min 30 mins and cut thin slices with a sharp knife.

– Add a dollop of Bechamel Sauce to the slices. 

Our Cambodian Black Pepper is called Kampot:

Kampot  Pepper is a unique pepper from Cambodia with origins tracing back to  the Kingdom of Angkor in the 13th century. The pepper berry is picked  once it’s reached full maturity and turned a bright red colour.

Kampot  Pepper 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  Black Peppercorns are highly aromatic with a fruity nose. It has a  clean, slow-building heat and its peppery flavour lingers in the mouth  with floral, clove and eucalyptus notes. This versatile pepper can be  used to add a fruity, peppery flavour to many dishes. You’ll be amazed  by the wonderful and bold flavour this little berry can add to your  dishes.