Fiery heat and spice compliment foods in every cuisine. Salts of the 7 Seas presents a delightfully aromatic and flavorful selection of gourmet peppercorns.
Who am I?
I am black on the outside, clad in a wrinkled cover, Yet within I bear a burning marrow. I season delicacies, the banquets of kings, and the luxuries of the table, Both the sauces and the tenderized meats of the kitchen….
—a riddle by Saint Aldhelm,
a 7th Century Bishop of Sherborne, England
more to love:
We’ve packed even more of our delicious sea salts and spicy peppercorns into our new custom embossed tins! The individual inserts in the tin samplers contain twice as much salt as the original plastic case samplers.
Elegant custom tins make beautiful gifts for anyone who loves to cook!
The MARQUIS DE KAMPOT STORY: a story of war, determination and world-class flavor.
The Renaissance of Kampot Pepper, grown only in Cambodia for centuries, begins with a French Chef, Auguste Escoffier, known for the Ritz Hotel in Paris. He used only Kampot Peppercorns for their exquisite flavor. In the 1970’s, the quiet farm-based culture of Cambodia was torn by a civil war when the Khmer Rouge stopped all normal ways of life trying to found an idealistic agrarian utopia that set out to destroy all intellectual pursuits. It was a brutal war and has taken decades for the people to recover to produc-tive lives. Marquis de Kampot™ is a 15 hectare plantation, nestled in a beautiful valley, with roughly 9,000 vines per hectare. A 5th-generation Cambodian Pepper Master leads a small team of seasonal workers from the villages near the farm. Expertise and organic certification assures excep-tional flavor. Each peppercorn is hand-picked, for ripeness and after drying, for quality and color.
KAMPOT, CAMBODIA: the perfect spot on earth for growing peppercorns
A nearby sea, flanking mountains, a quartz-rich soil; it’s the perfect spot on earth, devotees say, to yield a product they describe in that rapturous vocabulary usually reserved for fine wines: “aristocratic, virile, almost aphrodisiacal,” with subtle notes of caramel, gingerbread and mild tobacco.
CELEBRITY CHEFS love Kampot Pepper
Celebrity chefs from Paris to Los Angeles swear by Kampot pepper, a southwestern Cambodian spice with a tragic past that is now reclaiming its global pre-eminence. It is also proving to be "black gold" for some of its once-impoverished farmers, thanks in part to Kampot pepper last year being awarded a Protected Geographical Indication by the European Union. This identifies unique products—like Stilton cheese, Champagne or Darjeeling tea—as originating in a very specific region. Michelin three-starred French chef Olivier Roellinger rhapsodizes about its "olfactory richness" and broad spectrum of flavors.