© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

The delicate, sweet persimmon and juicy, tangy mandarins with creamy burrata, pomegranate seeds and fresh mint. All drizzled with olive oil then sprinkled with a generous amount of sumac, cracked PGI Kampot pepper and smoked salt. Wonderful colours and textures combined to create this zestful, flavourful and lively winter salad.

PGI (Protected Geographical Indication) Kampot (a city in southern Cambodia) pepper with a beautiful red colour offers sweet notes of citrus fruit, berries, dates, and honey. The hot taste also has slight flavours of eucalyptus and mint. Freshly ground or crushed, it perfumes your salads, baked goods and roasted vegetables. Kampot peppercorns are considered the finest pepper in the world. They?re named after their region of production.
Sumac, or sumach, comes from the Arabic ?summaq,? which means ?dark red.? It's made from the berry fruit of the Rhus Coriaria shrub and adds a citrusy tangy lemony flavour to salads and meats. It's tart and sharp, but also contains a hint of sweetness, along with lingering floral notes.
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