Fermentiert in Salzlake – anaerobes Verfahren erhält ätherische Öle und Frische

Siltimur (10g) – wilder Bergpfeffer aus Nepal mit intensivem Grapefruit- und Zitrusaroma

as then you won't be able to taste much of the delicate aroma of the pink pepper

Both are dried naturally in the sun

eines der bekanntesten Pfefferanbaugebiete der Welt

„Vier Pfeffer für Gemüse“ Paket Gemüse Fermentiert in Salzlake – anaerobesThe package contains these four peppers Indian mountain pepper India, notes of lemon, lime, nutmeg and cardamom. Pleasantly round, spicy. Thekkady Vert From India, it has a diverse, mild, minty aroma and a slight spiciness. Kampot Rouge long pepper The pepper has a complex aroma of dried red berries, cardamom and nutmeg. Light Kampot Rouge From Cambodia, full bodied aroma and a sweet note. The pepper tastes of summer and sun. It is intensely hot.