Smoked pepper, organic

Smoked pepper was very little known until recently. The pepper itself is cold smoked for 7 days and eyed every day. The fact that loving treatment is the be-all and end-all here does not have to be explained to the connoisseur. The result at the end speaks more than volumes. When ground, the pepper pairs with the finest smoke aromas from beech wood and fir. The fine pepper aromas are not destroyed by cold smoking, but are preserved in the pepper. And that's exactly what was important to us. We use a special organic Malabar pepper for smoking. Here are a few more ideas of what you can do with our taste explosions: Already a classic: spaetzle or salmon with smoked pepper. If you like it more special, you should try it with butter. Melt the butter, refine with smoked pepper at a low temperature, fry the best piece (whatever) in it and season again at the end. And not to forget: the BBQ party in the garden. Please proudly present the latest acquisition to the dear neighbor and wait for the reaction! Saying more is allowed, we do it too!