We proudly created this delicious blend with Stony Groves for Rockfish restaurants Online Seafood Market and it's used in our Crisp-fried salt & pepper wild prawns & Brixham calamari at all ten restaurants around the South-West. Matching world-renowned black, red & white Kampot pepper varieties with citrusy Nepalese Timut pepper. With citrusy-grapefruit, rosemary, eucalyptus, dates, honey notes, this blend is perfect for both sweet and savoury dishes, including fresh seafood, white meat and vegetables, or use in desserts, chutneys and curries. Timut pepper is grown at over 2000m altitude in the Mahabarat mountain range of the Himalayas in Nepal. It is hand-harvested and dried naturally in the sun. Kampot Pepper has been grown amongst the azure hills of steamy Southern Cambodia for hundreds of years. Thirteenth-century accounts by Chinese explorer Tchéou Ta Kouan even mention the highly-respected spice. Though production largely ceased under the brutal Khmer Rouge regime of the early 1970s, the Cambodian pepper industry has fought to regain its former glory. Recently, Kampot Pepper was granted Protected Geographical Indicator (PGI) status, making it the champagne of the pepper world and In chef circles, Kampot Pepper is now regarded as being the finest in the world.
