BoTree seasonings are now available across the pond at Christopher Kimball’s Boston-based Milk Street. With a television show, magazine, cooking school, radio show, online recipes and cookbook to boot, Milk Street helps audiences become better home cooks using simple techniques from around the world.

Christopher Kimball is the founder of Cooks Illustrated magazine and was the host of America’s Test Kitchen before starting Milk Street as an “invitation to the cooks of the world to sit at the same table.” According to their website, Milk Street “travels the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down.”

While exploring techniques and ingredients in Cambodian cuisine, Milk Street editorial director J.M. Hirsch journeyed out to BoTree Farm and discovered Kampot pepper. Here’s what he had to say:

“Kampot peppercorns are bold, boisterous and floral, packing flavor that almost buzzes in your mouth. Yet the bursts of flavor fade quickly, unlike the lasting heat of chili peppers, in a way that keeps you going back for more. It's no wonder so much Cambodian cooking is built around peppercorns. They show up everywhere, adding bright warmth to cocktails, meat, seafood and sauces. And they are used in such volume—not just overall, but within each dish—they leave your mouth pleasantly buzzing. In Cambodia, the texture is exceedingly coarse, adding texture as well as taste to everything. Milk Street's recipes for White Pepper Coconut-Curry Chicken and Stir-Fried Black Pepper Chicken with Green Beans are just the start.”

Milk Street now sells BoTree’s black, white, and red Kampot peppercorns, Salted Pepper Berries, and Herbs de Kampot. We are thrilled to partner with the Milk Street team, who shares our passion for high-quality ingredients, bold flavours, and continuous learning in the kitchen.

Want to bring home BoTree seasonings? Click here to visit the Pepper Shop.