Salt-Cured Green Kampot Pepper

Green Kampot is the unripe fruit of the pepper vine - the peppercorn before it fully ripens. Preserving it at this stage retains an entirely different character: fresh, vegetal and citrusy, with a soft, tender texture.

Unlike dried peppercorns, Salt-Cured Green Kampot is best treated almost like a condiment. Use the peppercorns whole or lightly crushed over grilled fish or meat, tomatoes, eggs or cheese, or fold them into sauces and dressings.

Use whole, chopped, or crushed with a mortar and pestle. Salted Green Pepper doesn’t play nicely with mills due to its light, soft texture.

Packed in Mill's molded glass vial inspired by 1930s penicillin bottles, designed to be kept, refilled or repurposed when empty.

Notes: Fresh, vegetal, citrusy, briny
Good For: Snacking, dressings, beans, steak, eggs, sauces
Use: Whole, chopped or crushed in a mortar and pestle