Ground, smoked black pepper is perfect for seasoning all everyday dishes, especially duck breast, salmon steaks or grilled beef.
The first traces of pepper were found in Southern India. The botanical name of black pepper is Piper nigrum which is the fruit of a giant creeper from the Piperaceae family. It grows up trees with rough, cracked bark which helps it grip on and climb up often as high as four metres.
Piper nigrum needs a tropical climate with strong sun and humidity and requires both shade and light to thrive. When it is picked and how it is treated after picking will determine its colour and flavours. Black pepper is harvested when fully ripe.
The drying process turns the smooth orangey peppercorn into the dark brown wrinkled pepper that we all know and love. This black pepper is then slowly smoked under a fire of beech wood in our workshops, in France, for several days, to obtain its distinctive aromas.
Vygintė (verified owner) –
Labai puikus produktas, džiaugiuosi jį atradusi, perku nebe pirmą kartą