I’ve been on a bit of a salt craze lately. Somewhere between my visit to a geothermal salt farm in Northern Iceland and shopping in a specialty salt shop, though, it hit me: I didn’t know enough about its tablemate, black pepper. The yin to salt’s yang. I knew it was time to go straight to black pepper’s source—it is, after all, the world’s most common spice.
On a recent trip to Phnom Penh (the capital of Cambodia) with my friend Kwan Lui, the founder of At-Sunrice GlobalChef Academy in Singapore, I got a once-in-a-lifetime offer from a top Cambodian chef to visit a real-deal pepper farm. It seemed preordained.
Read the full story: https://www.tastingtable.com/travel/national/black-pepper-cultivation-cambodia
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