“Kampot peppercorns are now a staple in my kitchens. I originally brought them in only for my prime steak au poivre. The light floral and slightly sweet flavor is the perfect combination to any dish. I especially like the prolonged finish now complimenting all my dishes.”
If you have a recipe you want to post here let me know. All I need is a link to the recipe (and a square picture that I could take from your web-page).
We need a Foodie to promote our Peppercorn via these recipes by curating this webpage, posting on social media, and engaging with our chef clients and with food journalists in the USA. If you are interested in learning more about this opportunity send an email to me, Rob, at firstname.lastname@example.org.