Fermented pepper from
Spirit of Spice
This pepper is really rare and a very special treat!
The pepper is grown in the best spice gardens of Sri Lanka and after the harvest it undergoes a very elaborate treatment – fermentation. It is being sorted by hand and fermented with sea salt from the Indian ocean. The moist sea salt changes the essential oils of the black pepper completely and a totally new pepper taste develops:
Extremely aromatic, very juicy, slightly moist, mildly salty and only medium hot – with a soft consistency, but fresh and crisp…
Use: fish, meat – perfect for carpaccio, exotic fruits, tomatoes, salad and egg dishes…
Note: the fermented black pepper should not be heated and should only be used as a table spice.