Banasura pepper, whole, cold-smoked

Product description

Discover Banasura pepper as whole black peppercorns from the Malabar region, gently cold-smoked over beech wood at Biova. This process combines the typical fruity heat of the pepper with a clearly defined smoky aroma.

Because the pepper is cold-smoked at low temperatures, its structure and essential oils are largely preserved, resulting in an intense yet well-balanced flavour. The whole corns grind easily in mills and are ideal for foodservice, artisan producers and ambitious home kitchens.

In use, cold-smoked Banasura pepper adds a savoury, smoky depth to grilled and braised dishes as well as vegetarian and vegan cuisine. You get a distinct smoke effect on the plate without needing any additional smoked ingredients.

Origin

The pepper berries come from traditional growing areas on India’s Malabar Coast, where the tropical climate and fertile soils promote slow, even ripening. In Germany they are refined by a smoke master using beech smoke and packed exclusively for Biova.

Cultivation / Processing / Harvest

The pepper is grown by smallholder farmers, harvested by hand at full ripeness and gently sun- or air-dried until it turns black. The whole corns are then cold-smoked over beech wood for several days at low temperatures and supplied as bulk goods.

Key features

Its hallmark is the combination of fruity, spicy pepper notes with a clearly perceptible beech smoke aroma. In coarse or whole form the pepper remains firm, grinds well and is perfectly suited to pepper mills, large-scale kitchens and commercial processing, all in Biova quality.

Origin and processing differences

Pepper from the Malabar region is known for its warm, lingering heat and complex flavour profile. The additional cold-smoking in Germany creates a distinctive smoked pepper that clearly stands out from standard unsmoked peppers and other smoke seasonings.

Taste & aroma

On the palate you get a fruity, spicy base note with an intense, slightly woody smokiness from the beech smoke. On the nose, smoke aromas dominate; when freshly ground they blend harmoniously with the pepper’s heat and give dishes a pronounced, savoury depth.

Suggested uses

• Use as a finishing pepper, freshly ground over steaks, roasts, fish or grilled vegetables.
• Enhance sauces, stews, chili, baked potatoes or braised dishes with a subtle smoky note.
• Round off cheese boards, burgers and vegetarian or vegan dishes with a smoky, piquant seasoning.

Product specification

• Country of origin: India (pepper), Germany (smoking)
• Grain size: coarse / whole, whole peppercorns, bulk goods
• Colour: black
• Weight per unit: approx. 1.05 kg per unit
• Product type: food, spice, smoked pepper