The next step to become a KADODÉ Kampot pepper is a meticulous cleaning of the raw peppercorns and a traditional sun drying. The first operation is done immediately after picking the Kampot pepper from the farms. Then a second cleaning is done before the Kampot Pepper is sun dried in our Farmlink premises.
To preserve the unique taste of Kampot pepper, this delicate spice cannot be sterilized or irradiated as most peppers are. It must be cleaned with the utmost care with pure water. Drying pepper is also a complicated operation in a tropical climate, since our teams have to constantly be on the alert to shelter pepper before the rain makes its appearance.
Sorting is the process that ensures the best selection of peppercorns, making sure no damaged or mouldy berries will distort the aromas during tasting. Manual sorting is still the only technique that provides an ideal selection. Size and visual appearance are two criteria used by our highly trained and experienced FARMLINK sorting team.
Each peppercorn's tail is manualy removed with a small depilatory clip .
Finally, to preserve the taste of Kampot pepper until it reaches a dining table, KADODÉ Kampot pepper is carefully vacuum packed after sorting.
