Description
The fermented black pepper is an absolute rarity from the highlands of the island, which is also known as the "Caviar among the pepper specialities" could be called.
This black pepper is grown in the best spice gardens in Sri Lanka and undergoes elaborate processing - fermentation - after harvesting. It is sorted by hand and fermented in sea salt from the Indian Ocean. The moist sea salt completely changes the essential oils of black pepper, creating a completely new and very exciting flavour. Pepper flavour:
Highly flavoured, juicy, slightly moist, delicately salty and only moderately spicy ... with a soft texture, "fresh" and crunchy ...
ApplicationFish, meat - perfect for carpaccio, exotic fruits, tomatoes, salads and egg dishes...
AttentionFermented black pepper should not be heated and should only be used as a table spice.
ContentsPepper 66 %, sea salt 30 %, sea water 3 %
Origin: Not EU
Packaging: Glass container (wide-mouth jar)
Dimensions: Diameter 60 mm, height 40 mm
Content: 20 g
