Sri Lanka pepper Fermented in salt

also: fermented pepper, piper nigrum

Description:
This black pepper is produced in Sri Lanka using a special process. The pepper is not preserved by drying or pickling, but by adding salt. As with conventional black pepper, it ferments in this process and develops its distinct and complex aroma. The production method has the advantage that it remains soft and can be eaten in one piece, without any extraneous flavors.

The pepper fermented in salt tastes intensely peppery, salty due to the manufacturing process, and is decidedly spicy. It is perfect for short roasted meat dishes such as beef steaks or duck breast and puristic dishes where the pepper flavor should be in the foreground. Be sure to try it as a topping for bacon eggs, jacket potatoes or asparagus.

Usage:
Sprinkle a few grains over the finished prepared dish. The grains can also be crushed a bit beforehand. This pepper is not suitable for the mill!

Aroma/Taste:
intense peppery, spicy

Harmonizes with:
almost all spices

Origin:
Sri Lanka