Recipes

Dark Chocolate Truffles with Red Kampot Pepper
The heat arrives late, after the chocolate has melted and you have already decided what you think. Then it blooms across the back of your mouth and stays. Twenty minutes of work spread across an afternoon of chilling. Read more...
Salt and Pepper Shrimp with White Kampot Pepper
The seasoning goes on at the very end, uncooked, which means you taste the peppercorn directly. Nothing stale has anywhere to hide behind sauce. Here is the restaurant method at home. Read more...
Peppered White Gravy, and Why It Wants White Pepper
Fat, flour, milk, and pepper. When the seasoning is only salt and pepper, the pepper has to carry the sauce. Black is the honest tradition here. We are going to make the case for white anyway. Read more...
Black Pepper Hot Honey
Ten minutes of work and one jar. Chili heat hits the front of your tongue and leaves. Pepper heat builds slowly, spreads, and leaves something aromatic behind. Honey carries aromatics the way a plain background carries a color. Read more...
Cacio e Pepe, the Dish That Judges Your Pepper
Three ingredients: pasta, pecorino, pepper. Half the flavor of a famous dish comes from a jar most people have not replaced since they moved in. Here is the Roman method, plus the food-science fix that makes the emulsion stop being a coin flip. Read more...
Macerated Strawberries with Red Kampot Pepper
The five-minute dessert we make when we want to convert someone. Ripe strawberries, a little sugar, and freshly cracked red Kampot pepper over vanilla ice cream. Read more...
Hot and Sour Soup, Where White Pepper Does the Work
The heat in a proper hot and sour soup comes from white pepper, not chili. One of the best showcases we know for the difference a good white pepper makes. Read more...
Steak au Poivre with Kampot Black Pepper
The classic French bistro steak with a coarse crust of cracked Kampot black pepper and a cognac cream sauce. Few ingredients, so the pepper matters. Read more...