Salt accross history: conserving the food staples
From the Neolithic era, human societies started settling down. It obliged populations to find new techniques to preserve food staples all year long. Salt became a vital ressource in nutrition and preservation of commodities, preventing the development of bacterias. This way, perishable staples such as meats, fishes, cheeses and veggies, could be preserved for longer periods of time.
Two types of salting have been used to preserve staples: dry salting, that consists of envelopping a food with salt, and in brine, by immersing food in salted water. These methods of conservation are amongst the oldest known in the world.
Salt in Kampot
In the region of Kampot, production of sea salt by solar evaporation started in the middle of the XXth century, and was then nationalised during the Red Khmer era. In the 1980s, production was relaunched by a few families. Today, production is assured by 200 families in a volume of 200 000 tons annually, when the climatic conditions are favorable. Certain salt manufacturers learnt to produce their Flower of Salt by their counterparts from Guérande, France.
Kampot Flower of Salt has a beautiful white colour, light and crystallin.
La Plantation’s Salted Kampot Pepper
Ever since La Plantation first harvest of 2016, they have searched for a process to preserve the Fresh Pepper, that was highly requested by La Plantation visitors. Indeed, in the region, many dishes are cooked with Fresh Kampot Pepper. Unfortunately, it’s impossible to preserve the fresh peppercorns more than 2 to 3 days in the fridge.
La Plantation thus conceived a complex and exclusive process of dry-salting, with fresh corns of Kampot Pepper. Corns are gathered before they are fully mature, seeded in the day and mixed with Kampot Salt. The remaining steps will be kept secret! (because of the success of this product, many attempt to copy it have been observed)
As you try a corn of our Salted Kampot Pepper, you might be surprised at first, as it’s pretty rare to eat a whole corn! But it’s this very explosion of flavours on the palate that make this an exceptionnal product.
You can keep it up to 24 months (best kept in the fridge) after opening the pack… if there’s any left!
How to use it?
Consumed from aperitif to dessert, our Fresh Salted Kampot Pepper is your best surprise ally in the kitchen! Be careful, this Pepper cannot be milled, but can be eaten whole at aperitif, or sprinkled on top of raw fishes, salads, or even in a chocolate mousse. It can also be warmed up at the very last minute in a steak or béarnaise sauce.
Our Salted Long Pepper
This dry-salting process has been adapted to La Plantation Long Pepper, that develops aromas of artichoke. Finely sliced on a salad, a sauteed rice, a fish carpaccio or an avocado toast, our Salted Long Pepper has surprising aromatic notes.
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