KHLA - Mekong Trio - Green Sichuan Pepper, Red Sichuan Pepper and Kampot Fleur de sel

Description

Sichuan Green Pepper: Sichuan green pepper is very olfactory, characterised by its freshness, it will awaken your taste buds with its notes of spices and lime. The finish on the palate may remind you of a green tea leaf. It is ideal with crustaceans, shellfish and fish thanks to its marked acidity. With meats, it will enhance your poultry—particularly duck. In desserts, its pronounced citrus and lime flavours make it the essential partner of your sorbets, fruit salads and chocolate desserts. Sichuan Green Pepper: Sichuan green pepper is very olfactory, characterised by its freshness, it will awaken your taste buds with its notes of spices and lime. The finish on the palate may remind you of a green tea leaf. It is ideal with crustaceans, shellfish and fish thanks to its marked acidity. With meats, it will enhance your poultry—particularly duck. In desserts, its pronounced citrus and lime flavours make it the essential partner of your sorbets, fruit salads and chocolate desserts. Origin of Sichuan Pepper: It was Marco Polo who introduced Sichuan pepper to the Venetians in the 13th century, following his voyages around Asia. This spice made a strong comeback at the end of the 20th century in the food of great chefs around the world. Fleur de Sel from Kampot: Kampot Fleur de Sel is a natural, unrefined product whose large crystals are rich in magnesium, calcium, potassium and unique marine trace elements. It is as exceptional as Kampot pepper, and they complement each other well on the table. It is used as a dusting on your dishes. It is not recommended to use a salt grinder. Kampot Fleur de Sel origin: Fleur de sel is a 100% natural product. Our producer is located 3km from Kampot, at Koh Trey in the salt marshes of the delta—a location similar to Arles and the Camargue.