Fermented Pondicherry Pepper

Pondicherry pepper fermented

In some South Asian countries, fermented pepper is a traditional speciality, including the South Indian state of Tamil Nadu. We source our fermented pepper from the region around the town of Pondicherry, which is famous for its excellent pepper - the well-known Pondicherry pepper.
To make fermented pepper, freshly harvested, fully ripe pepper fruits are repeatedly turned in moist, natural sea salt and dried in the sun. The salt removes a large part of the pepper's moisture. At the same time, the pepper loses some of its piperine as the fermentation process begins. The beautiful pepper aroma is retained, preserved in the salt coating. The fermented pepper is characterized by its mild and fruity spiciness and at the same time a pleasant salty note.

Use:
The fermented pepper is a real treat on fried meat dishes. This pepper is also perfect for the Parisian pepper sauce.
Fermented pepper is not suitable for the mill because of its higher moisture content.

Taste: Mild, fruity spiciness with a pleasant salty note

Ingredients: pepper, water, salt

Storage:

The fermented pepper should always be stored in a cool, dry place to preserve its full aroma for a long time.

Contents: 40g in a practical refill bag