Fermented pepper

Fermented Pondicherry pepper is produced as follows: Freshly harvested, fully ripe peppercorns are repeatedly tossed in moist, natural sea salt and dried in the sun. The salt draws out much of the pepper's moisture. At the same time, the pepper loses some of its piperine as the fermentation process begins. The beautiful pepper aroma is retained, essentially preserved by the salt coating. The fermented pepper is characterized by its mild and fruity spiciness combined with a pleasant salty note.

Fermented Pondicherry pepper is a true delight on roasted meat dishes. It's also perfect for Parisian pepper sauce. Fermented pepper is not suitable for milling due to its higher moisture content. The flavor can be described as mild, fruity spiciness with a pleasant salty note. Ideal for meat dishes and sauces.

Taste and use: mild, fruity spiciness with a pleasant salt note

No flavor enhancers

Vegetarian

Vegan

Ingredients: pepper, water, sea salt

Origin: India

Net content: 60.0 g