In the southern Indian state of Tamil Nadu, fermented pepper is a traditional specialty. To produce fermented pepper, freshly harvested, fully ripe pepper fruits are repeatedly turned in moist, natural sea salt and dried in the sun. Salt extracts much of the grain's moisture. In the process of fermentation, the grains loose some of their spiciness, and the unique aroma of Pondicherry pepper is preserved.
Fermented pepper is characterized by its mild and fruity spiciness and a pleasant note of salt. It is ideal for roasted meat and French pepper sauce. Not suitable for the mills due to its high moisture content.
Country of origin: India
Net weight: 70g
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