Over the past year or two, Kampot pepper has really come to prominence, and these lovely red peppercorns show just why. Rarer than their black cousin, they are harvested by hand and have to be picked at just the right moment. Their aroma is powerful and fruity, and their flavour is less spicy and intense than the black, with notes of red fruit and honey. This makes them very good for using in desserts, and they are particularly delicious when used to dress strawberries and pears. Try using them to make a subtle, creamy pepper sauce for veal or pork. Highly recommended, this unique pepper is a real treasure.