Fermented pepper - black whole
SHORT DESCRIPTION
Here you've discovered a truly special delicacy! To make fermented pepper, freshly harvested, fully ripe peppercorns are repeatedly rolled 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 through the onset of fermentation. The wonderful pepper aroma is preserved, essentially held in place by the salt coating.
USE
In some South Asian countries, fermented pepper is a traditional specialty, including in the South Indian state of Tamil Nadu.
GOOD TO KNOW
The fermented pepper is a true delight on roasted meat dishes. It's also perfect for Parisian pepper sauce.
TASTE
The fermented pepper is characterized by its mild and fruity spiciness combined with a pleasant salty note.
PRODUCTION
We source our fermented pepper from the region around the town of Puducherry, which is famous for its excellent pepper - the well-known Pondicherry pepper.
Fermented pepper - black whole
Use and application
In some South Asian countries, fermented pepper is a traditional specialty, including in the South Indian state of Tamil Nadu.
Details
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