This collaboration with Curio Spice Co aims to zhuzh up your spice drawer and with a zephyr of fresh, sustainable aromas and flavors. We're launching a Spice of the Month offering curated by Curio to bring one beautifully blended spice into your shares each month. The spices are thoughtfully chosen to be approachable and a good match for the seasonal produce and proteins that arrive in your shares.

October Spice: Kampot & Salt

Kampot pepper is a rare peppercorn from Southern Cambodia. After the commercial pepper farming industry was destroyed during the Khmer Rouge genocide, wild pepper was rediscovered in the forests of Kampot and brought back into cultivation. This region is now protected by a Geographic Designation of Origin by the European Union, to ensure that this pepper is grown organically and to the highest standards of quality.

This blend combines Kampot black pepper and traditional Cambodian flavors with Maine Sea salt to make a bright, refreshing blend perfect for tossing with vegetables, adding to dressing, rubbing into meat (such as steak) or for sprinkling on seafood after cooking. Featured on Saveur's list of favorite lunch condiments, Kampot & Salt also makes a lovely salt rim for margaritas!

Contains: Kampot pepper, Maine sea salt, ginger, lime, tarragon.

Tasting Notes: Piquant, peppery, salty, citrus, lime, hint of anise, gingery
Pairs Well With: Red meat, grilled vegetables, seafood
Try In: Kampot & Salt Quick Pickles, Green Pea Hummus Crostini with Everything Rainbow
Learn More: Claire’s Journal Aromatum: Kampot Pepper

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