You don’t need to be a chef to know that spices and seasonings are vital elements in cooking. Whether you are preparing stews, pastas or roasts, a dash of black pepper, salt or dry spices can easily enhance the taste profile of the dish.
Suffice to say, spices and seasonings are a chef’s best friend. So, we ask some of the island’s revered cuisiniers to share their kitchen essentials and where they get them.
1. Red Kampot Pepper and Mustard
Julien Mercier, executive chef, Claudine
“AOP red Kampot pepper—particularly those from our friend Norbert Binot from Kampot Jewels—is fragrant with floral and citrus notes, and it goes well with everything. I first discovered it on a trip to a pepper farm on the Cambodian coast a few kilometres away from Kampot, and I have been using it ever since.
We use it in our kampot pepper steak flambé as well as in our pepper mills at Claudine—it’s a must-have in my kitchen. You can purchase Kampot Jewels’ Kampot red pepper from Classic Fine Foods and Elite Fine Food.
Another must-have on my spice rack is mustard from Edmond Fallot. A dollop of mustard, a nice charcuterie and bread goes a long way. The spice notes that pierce through this nutty, creamy mustard pair extremely well with our charcuteries. You can purchase a variety of Edmond Fallot’s products from Gaston Burgundy Bistro.”