Yupanqui Smoked Black Pepper

Origin: Ecuador Net volumes and weights: 50ml / 42g / 1.48 oz Ingredients: Piper Nigrum Description: After World War II, Peru was a welcoming land for Japanese refugees, who took their cultures and gastronomy with them. This is how pepper plants ended up in Peru and pepper flourished there. In the sixties, the grandfather of the Yupanqui family decided to plant pepper seeds in Peru, his grandson David, seeing that the pepper plants acclimatized perfectly, moved some plants to Ecuador in the Manabi region and that is how the Yupanqui pepper was born. The Yupanqui family has been producing this pepper for over thirty years. They are located in a forest region close to zero latitude, offering them a climate and land favorable to the cultivation of pepper and spices. Their ancestral production technique as well as their proximity to the ocean ensure an incredible taste to this pepper. It is a pepper with a very high level of piperine (8%) which gives it character and bite. This pepper is cold smoked with beech wood, it develops notes of frank, woody smoke, blond tobacco and peaty whisky. Directions for use: Ideal for red meats, fish and shellfish. Fried or roasted vegetables, Mediterranean cuisine, grilled meats, eggs. It is used in the same way as black pepper, while adding a smoky touch.