Hand-harvested in Cambodia, these stunning peppercorns were picked while fresh and green, then carefully washed and brined in salt water before drying. The result: bright, floral peppercorns that burst with flavour in every bite. More like a caper than a black peppercorn in texture, these are eaten whole and add a mouthwatering savoury note to Caesar salads, cheese and charcuterie boards – or even a luxurious steak (or portobello mushroom!) au poivre. Truly special, completely unique, and undeniably delicious.