Pondicherry pepper | whole | black | fermented

In some South Asian countries fermented pepper is a traditional speciality, as in the South Indian state of Tamil Nadu. We obtain our fermented pepper from the region around Puducherry, famous for its excellent pepper - the famous Pondicherry pepper. To produce 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 its moisture from the pepper. At the same time, the pepper loses part of its piperine as the fermentation process begins. The beautiful pepper aroma is preserved, as it were through the salt coat. Fermented pepper is characterised by its mild and fruity spiciness with a pleasant note of salt at the same time. This exquisite pepper must be stored airtight, dry and dark so that it does not lose its aroma and cannot change. Best stored in the buckets of the Biova GmbH or in a closed glass at a dark place. On roasted meat dishes, fermented pepper is a real treat. This pepper is also perfect for Parisian pepper sauce. Fermented pepper is not suitable for the mill because of its higher moisture content.