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Pepper

As a special product of Cambodia, pepper is abundant in the southwestern province of Cambodia. It is a high-quality natural peppercorns that have been certified by local organic farms through artificial processing and screening, and does not contain any chemical components. Its rich flavor is very popular among consumers. Today, it has been sold to markets both at home and abroad, such as East Asia and the Middle East.

There are three kinds of pepper produced in Cambodia: black, white and red. Black pepper is directly dried or dried fruit, spicy, fragrant, suitable for cooking dishes, often used in western food, sandwich or salad; White pepper is made by removing the skin and flesh of the fruit and then drying the seeds. It is fragrant, spicy and mild in taste. It is suitable for cooking white meat seafood dishes and is often used in Chinese food. Red pepper is a dense preparation of ripe fruit with fruity, piney, slightly spicy, eucalyptus leaves, floral and mint flavours. It is suitable for cooking white meat seafood dishes and sauces.