This highland pepper is a rare Indian rarity and is one of the oldest pepper varieties.
The peppercorns are cold smoked in beech smoke in Germany for several days, creating an inimitable aroma.
Use:
Suitable for mortar and pestle only. This delicious creation adds a subtle smoky note to meat, fish, and stews. Freshly ground, the distinctive beechwood smoke aroma blends with the fruity spiciness of this pepper specialty.
Ingredients:
Pepper, beech smoke.