This exclusive and rare peppercorn variant is made in very small quantities. The berries are harvested when they are fully mature and red, allowing the essential oils and flavour in the shell and core to develop fully. The aroma of eucalyptus is hence pronounced and the taste is spicy-sweet. The big peppercorns have a faint reddish undertone, reminiscent of Cambodia’s red soil.
Its exceptional taste livens the food and can be used directly for wok and pot dishes, ie. food where the ingredients blend and derive flavours from one another.