Likouala pepper is mostly used to season meat, and when crushed, it is perfect for preparing various stews.
This mild-flavored pepper can be confusing at first because of its initial spicy notes. It is perfect for preparing stews, both whole and ground, as it withstands a long cooking time. Its taste is perfectly revealed with olive oil, and the aroma enhances the taste of fried or quickly fried meat.
It smells deliciously fresh and subtly smells of sweet spices (cloves, nutmeg), surrounded by the aromas of pine resin and juniper resin oil. These mesmerizing and intoxicating scents are topped with peppermint and turpentine notes. After a bit of heat from the pepper, it’s followed by fresher citrus like lemongrass and kaffir lime.
The taste is mild and soft. Just a little spicy at the beginning, and the middle note reveals a refreshing menthol sensation.
Also known as Ashanti pepper, it is harvested in North Congo. In the wild, they grow on trees over 20 meters tall. In the dense forests of Likouala, pepper is collected by the Bayak tribe from October to December.
Ingredients
Likouala pepper
Storage conditions
Store in a dry and cool place
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