Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
🔖 Certification :
🌱 Supplier introduction :
YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
Black Pepper (A Grade)
Cambodian black pepper, a premium spice from Cambodia, offers a bold, pungent flavor with fruity and woody notes, widely used in stir-fries, soups, and marinades for a fiery kick.
Black pepper, derived from the dried fruit of the Piper nigrum plant, is one of the world’s most widely used spices, with A-grade Dongpoan black pepper renowned for its superior quality. Its pungent, spicy flavor with woody and fruity notes enhances both Western and Asian dishes, including stir-fries, soups, marinades, and sauces, adding a bold, fiery kick.
🥘 Recipe：
Cambodian black pepper (Piper nigrum), particularly from the Kampot region, is one of the world’s finest black peppers, renowned for its bold, pungent flavor with distinctive fruity, woody, and subtly sweet floral notes. More complex than standard black pepper, it is widely used in Southeast Asian, Chinese, and Western cuisines. Available whole, coarsely ground, or finely ground, below are its primary culinary applications:
Stir-Fries and Hot Dishes
Cambodian black pepper’s intense heat makes it ideal for stir-fries:
Cambodian Cuisine: In Kampot pepper crab, coarsely ground black pepper is stir-fried with garlic and shallots, enhancing the crab’s sweetness with a fiery, fruity kick.
Southeast Asian Stir-Fries: Used in Thai or Vietnamese stir-fried meats (e.g., black pepper beef or pork), coarse pepper pairs with fish sauce and soy sauce for bold flavor.
Chinese Stir-Fries: In dishes like Kung Pao chicken or black pepper beef strips, Cambodian pepper’s fruity notes elevate the dish, complementing chilies or bell peppers.
Grilling and Marinades
Its robust aroma makes Cambodian black pepper a favorite for grilling and marinating:
Cambodian BBQ: Coarsely ground pepper is used in marinades for beef or chicken skewers, blended with lemongrass and fish sauce, imparting a rich aroma when grilled.
Western Grilling: Sprinkled on steaks or lamb chops, Cambodian pepper’s fruity depth enhances meaty juices.
Marinades: Added to chicken wings or pork ribs with garlic and rosemary, it boosts flavor complexity.
Soups and Stews
Cambodian black pepper adds warm, spicy notes to soups and stews:
Southeast Asian Soups: In Cambodian or Vietnamese fish soups, a pinch of pepper complements cilantro and ginger, balancing savory broths.
Western Soups: In French onion or mushroom soups, finely ground pepper is sprinkled on top for a spicy, fruity lift.
Stews: Whole peppercorns are added to slow-cooked beef or chicken stews, releasing a gentle aroma.
Sauces and Seasonings
Cambodian black pepper is a key ingredient in sauces and seasonings:
Black Pepper Sauce: In Western-style pepper sauce for steaks or pasta, coarsely ground Kampot pepper pairs with cream and beef stock for intense heat and fruitiness.
Southeast Asian Dips: In Cambodia’s Tuk Meric (pepper-lime dip), it’s mixed with lime juice and salt, perfect for seafood or grilled meats.
Seasoning Powder: Finely ground pepper is sprinkled on fries, fried chicken, or salads for an aromatic boost.
Baking and Desserts
Cambodian black pepper’s fruity and floral notes shine in creative desserts:
Innovative Desserts: A pinch of finely ground pepper in chocolate cake or brownies adds a subtle spicy-fruity note, complementing cocoa.
Fruit Dishes: Sprinkled on grilled pineapple or mango, it enhances sweetness with a spicy edge.
Beverages: A dash of pepper in tropical cocktails or smoothies adds a surprising twist.
🔅Notes:
Tips and Considerations
Portion Control: Cambodian black pepper is potent; use sparingly (1-2 tsp coarse or a pinch of fine ground per dish).
Whole vs. Ground: Whole peppercorns suit slow-cooked stews, releasing mild aroma; coarse ground is ideal for grilling or stir-fries, and fine ground for sauces or finishing. Freshly ground pepper maximizes flavor.
Storage: Store in an airtight container in a cool, dry place away from sunlight to preserve its spicy-fruity profile.
Pairings: Pairs well with garlic, shallots, fish sauce, lemongrass, butter, or soy sauce to balance its heat and enhance complexity.
Cambodian black pepper, with its bold fruity heat, is a versatile spice that elevates stir-fries, grills, sauces, and even desserts, bringing a distinctive fiery charm to global cuisines.
