Fermented Kampot Pepper
Ab CHF 18.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Fermented Kampot Pepper from Cambodia: juicy berries preserved in sea salt, with a soft texture and salty crust. Warm and fruity with umami and a hint of citrus; ideal as a finish or in sauces when flavour and bite are called for.
· Category: pepper, whole, fermented
· Taste: warm, fruity, umami, slightly citrusy
· Use: dark sauces, jus, pan-seared meat, warm vegetables, burrata, egg dishes
· Format: 80g jar, 300g stand-up pouch
· Award: 3 stars, Great Taste Award 2026, official listing
My tip: I crush the berries lightly and add them straight into the jus or fold them into a whipped sauce; they also work brilliantly on poached eggs or warm buttered bread. My favourite: this pepper in beef tartare, just olive oil and lime zest.
Origin & Story
Kampot pepper comes from the region of the same name in the south of Cambodia. Pepper has been grown there for centuries – traditionally, in small family businesses, under strict protection of its geographical origin. For the fermented version, the fresh, hand-picked pepper berries are preserved in sea salt right after harvest. The mild fermentation creates a soft, almost creamy pepper with a salty crust and an incomparably aromatic core – a modern form with deep roots.
Highlights
Fermented Kampot pepper is nothing like dried pepper: the berries stay juicy, firm to the bite and full of essential oils. The aroma is warm, fruity, slightly balsamic – with umami, citrus and dark woody notes. Ideal with dark sauces, pan-seared meat or as a topping on warm vegetables, burrata or crèmes.
Quality
Our fermented Kampot pepper comes exclusively from protected origin in Cambodia. The berries are harvested by hand, preserved in sea salt while still green and turned daily until they are soft, glossy and deep black. At the manufactory the product is kept cool and filled fresh – no additives, no drying.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"Fermented Kampot isn't a spice – it's an ingredient. I crush it lightly and add it straight into the jus or fold it into a whipped sauce. Its texture is soft, its salt finely integrated. It also works especially well on poached eggs, buttered bread or over creamed spinach."
Recommended use
- Dark sauces, jus, cream sauces
- Steak, veal, lamb, game
- Burrata, crème, egg dishes
Recipe idea
Pepper sauce with fermented Kampot pepper
View recipe
Origin / Ingredients
Cambodia.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store cool and away from light. Reseal well after opening.
FAQ
What's the difference between cooked and fermented pepper?
Cooked pepper (often sold as black pepper) is briefly blanched after harvest and then dried. In the process it loses much of its fresh aroma. Fermented pepper, by contrast, is preserved raw in sea salt and matures over weeks. The berries stay soft, juicy and develop complex umami notes that dried pepper simply can't offer.
Can you grind fermented pepper in a grinder?
No, fermented pepper is soft and moist and doesn't belong in a pepper grinder. It's best to crush the berries lightly with the flat of a knife or a mortar and add them straight to the dish. It's precisely this soft texture that makes it so special.
How does fermented pepper taste compared to normal pepper?
Much more layered. Where normal black pepper mainly delivers heat, the fermented version brings a warm, fruity aroma with balsamic notes, citrus and umami. The heat is softer and rounder. On top of that comes a light salty note from the sea salt of the fermentation.
How long does fermented pepper keep?
Unopened and stored cool, several months. After opening, seal the jar well and keep it in the fridge, then it easily keeps for several weeks. It's important that no water gets into the jar and that the berries always stay embedded in their brine.
What does fermented pepper go best with?
Anywhere you want aromatic depth without raw heat. Classically with dark jus and cream sauces, on pan-seared meat, with burrata or poached egg. It also works especially well as a finish on warm vegetables, creamed spinach or a good piece of buttered bread.
Awarded three stars at the Great Taste Awards, the highest rating of the world's most important food competition.
Ingredients
Kampot fermented pepper
Additional information
| Weight | 0.08 kg |
|---|
2 reviews for Fermented Kampot Pepper
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Peter –
mit abstand eines der spannendsten gewürze.
Rene Meier –