The producer: Karine Blanc travels all over the world to find the best spices on our planet. The products come directly from the manufacturers to Marseille without intermediate storage. In contrast to other spice dealers, Karine Blanc does not use chemical processing or ionization. The extremely wide range consists of pepper, "wrong" peppers, spices, spice mixtures, etc. Karine Blanc's aim is to bring something new and fresh into your kitchen!

Tasting: Black Kampot is considered by some gourmets as one of the best peppers in the world. It has a Protected Geographical Indication. It has dense and regular grains of a pronounced black colour. Cambodian peppers have the characteristic of having very vegetal notes. Black Kampot is powerful and elegant. Black Kampot is a very elegant pepper with sweet, bewitching, slightly floral notes. In the mouth, it evokes marshmallow. It is powerful and has a good length in the mouth.

Wood 1/5 Plant 5/5 Citrus Fruit 0/5 Animal 0/5 Hotness 8/10

Use: Savoury recipes : With red meats, oily fish: mackerel, sardines, anchovies, tuna, eels..., with brown and tomato sauces, with pizza, with vegetables (chard, red cabbage, lentils, chickpeas...) and also marinades and charcuterie, not forgetting white cheeses. Sweet recipes: With fruit salads, compote, syrup or jams: strawberries, cherries, figs, peaches, pineapple and chocolate desserts: cream, mousse, fondant, soft, cakes... To preserve its aromatic notes, it is advisable to add the pepper at the end of cooking and not to cook it to avoid developing its spiciness.