Wayanad black peppers TERRE EXOTIQUE, 60 g.

The quality of any pepper depends on a careful picking process. Pepper peas ripen at different times, so even on the same bunch can contain both fully ripe red pepper and unripe green pepper. As a result, peppers are harvested at different stages, depending on the type of pepper. To obtain the largest peppers, picking must be done by hand only. This pepper-friendly picking method ensures that only fully ripe peppers are picked. Mechanical harvesting results in higher quantity but lower quality pepper yields, and peppers are often damaged in the process. This harvest of large, fully ripe Wayanad peppers is harvested exclusively by hand in the Indian state of Kerala. It is an extremely rare pepper grown on small farms. The annual yield of these peppers is about 2,000 kg.
Wayanad pepper peas are left on the plant until fully ripe or even overripe. On the skin of fully ripe peppers, a soft layer is formed, which gives the peppers sweet taste notes and a pink color. The harvested crop is treated by the traditional indian method, where the harvested peppers are left for two weeks in the sun and are consumed regularly to prevent the start of the fermentation process.
This pepper exudes fruit and floral aromas reminiscent of fruit compote or cherries. Its rather spicy taste goes well with pear pie, fruit salads, with fried chicken, wine sauces and is indispensable for grilling meat. To preserve their best properties, it is recommended to store these peppers in a cool, dry place, away from direct sunlight.