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On a recent trip to Cambodia, we found a variety of some of the most exciting peppercorns we have ever tried. For this spice mix, the farm plays on Provence’s ubiqitious Herbs de Provence with a complex blend of dried herbs and spices, their Kampot black, red and white peppercorns and flaky Cambodian salt. We love it sprinkled over just about any vegetable, salad, pasta dish and eggs, where the bright heat and complex flavor notes of the Kampot peppers stand out. There’s little this blend can’t enhance.
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