Kampot Fermented Green Peppercorns packaged in the perfect size.

“It’s like pepper caviar!” says Spice Oddity owner Dave Cann, “It pops and bursts when you bite into it, its juicy with a smooth heat and it has this lovely salty sweet balance. It’s an addictive combination of taste and texture; the perfect marriage of salt and pepper. It’s unlike any peppercorn you’ve tasted before.”

“The taste of fresh green Kampot pepper is unparalleled,” says Dave, “but it’s difficult to preserve in its fresh state and almost impossible to export, so we were intrigued to try the fermented peppercorns when they became available. We were hooked at first bite and couldn’t wait to bring some into Australia.”

The team at Kadodé have recently mastered a natural traditional Japanese lacto-fermentation process to preserve the pepper. After a month of fermentation the peppercorns are packed in local Kampot Fleur de Sel (sea salt blossoms) as an additional preservative and flavouring. The fermentation maintains the distinctive texture and aroma of fresh pepper and the salt enhances the flavour and sweetness.