When I took a chance and purchased Black Pepper Berries I was impressed with the difference in flavor from all the other products on the market. Then when he said I should try Salted Cambodian Pepper Berries In Fleur de Sel, I couldn’t resist. And sure enough, these tiny bursts of flavor and heat enhance everything I use it on.
A little goes a long way, but it just tips the scale between a mediocre or really good cheese and cracker appetizer and all I did was add a few berries! Brings a new meaning to Easy. Buy this product and add it to main dishes just before serving or appetizers and you won’t regret it.
These are amazing. I tried one, just one, and it was an explosion of flavor hot and salty and richly spicy and not overwhelming.
I had read in another review if you have a second one it gets really hot. Yep, that’s what happened! So interesting.
I love sprinkling them on my salad that way is perfect. I’ve left the jar on the counter and have been happily nibbling. This is a must try for anyone especially those of us pepper lovers.
These are a great combination- salt and pepper. Kind of like people have been doing for a long time, but with the interesting twist of soaking one in the other. The quality of the pepper is excellent. Since I can add the two separately to cooking and meals, I tend to reserve these as an unusual addition to the snack menu. Pepper lovers definitely appreciate the salty berries.
I received the Salted Cambodian Pepper Berries and couldn't resist tasting one right out of the jar! OMG...the combination of clean black pepper flavor and the sea salt is amazing. In fact, I have not yet used them in cooking; I just keep dipping into that jar to eat a few at a time and savor the taste. This is a great product, I just hesitate to blunt that taste by combining it with other ingredients in a cooked dish. Perhaps sprinkled over a salad would be best IMHO; the snap you get in your mouth when biting down on one would not be lost then!
We've enjoyed other products from the RTE, but these pepper berries are beyond enjoyable; they seem dangerous. I hope they aren't *actually* dangerous, because they are certainly addictive. I've put them on toast and suchlike, but, honestly, I mainly just eat them from the jar. I limit myself to two. Well, two twice. They combine the pop of salmon roe with the funkiness of fermentation, the hit of spice, and the physiological reward of salt. They might be my request for the last course of my last meal if I ever am on death row. (Which I could be for killing anyone who threatens my continued consumption of my salted Cambodian pepper berries. Just saying, Scott.)