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Hand-harvested in Cambodia, these stunning peppercorns were picked while fresh and green, then carefully washed and brined in salt water before drying. 
The result: bright, floral peppercorns that burst with flavour in every bite. 
 
More like a caper than a black peppercorn in texture, these are eaten whole and add a mouthwatering savoury note to Caesar salads, cheese and charcuterie boards - or even a luxurious steak (or portobello mushroom!) au poivre. 
 
Truly special, completely unique, and undeniably delicious. 
 
Exclusively sourced from certified KPPA (Kampot Pepper Promotion Association) farms.