Why Michelin-starred chefs cook with us

Matteo de Carli and other Michelin-starred chefs fundamentally use pepper grown in Kampot in their kitchens. The reason? Its unique flavor, which can elevate any Michelin dish to the highest level. However, you don't have to be a star-decorated chef to create a dish using Kampot pepper that everyone who tastes it will love.

Kampot pepper is nowhere near similar to the peppers bought in supermarkets

Its taste is more specific and much more intense, which is also why it deserves a previously unseen place in dishes. To let the flavor of Kampot pepper stand out, it's not necessary to use grams and grams of this precious spice. It is enough to pair it with the right ingredients. A perfect example that the power of pepper can lie in simplicity is the Japanese recipe for preparing edamame pods. Thanks to the pepper, they acquire an incredibly delicious taste in which exotic flavor tones exported from Cambodia are expressed.

When using pepper, it is always necessary to remember that, like salt, it intensifies the flavor of ingredients. At the same time, it also changes it. It gives it that slightly earthy and exotic taste, which is the secret known to famous Michelin chefs.

It may seem strange, but the taste of pepper is not only suitable for traditional savory dishes

Pepper can effectively support the flavor of desserts or mixed drinks as well; you just need to experiment a bit. Believe, however, that crushed peppercorns combined with strawberries will immediately attract the attention of all your guests and seat them comfortably.

Don't be afraid to also use the decorative qualities of pepper. Chicken prepared in a hard pepper crust or peppercorns casually lying in fresh pepper sauce are matters that will please not only the taste buds but also the eye of the diner.

In short, don't be afraid of pepper, get to know it, play with it, discover completely unknown culinary possibilities with it, and surprise those for whom you most love to cook.