Pondicherry pepper fermented in salt
The fermented pepper from India has an intense, peppery aroma with pronounced pungency. The kernels are soft but somewhat firmer than their Sri Lankan and Cambodian counterparts. The pepper can be eaten uncrushed. A special taste experience to everything short fried and a highlight on fried egg or asparagus.
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- Order number: 12441030
- Open text field 1: black pepper, black pepper, pepper, fermented pepper, pepper in brine, Pepper Deluxe, Kampot, Kampod, Kampodscha, poivre, Malabar, Pondicherry, Punducherry, Puducherry, Tamil Nadu
- Open text field 2: 09041100
also: fermented pepper, piper nigrum, pondicherry pepper
Pepper fermented in salt is very rare and completely unknown in much of the world. This Indian pepper comes from the Bay of Bengal, or the region of Pondicherry (also Puducherry). The black pepper is produced in India in a special process. It is not preserved by drying or pickling, but by adding salt. As with conventional black pepper, it ferments in the process and develops its distinctive 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, like all Indian pepper, very strong and spicy. The berries are slightly crunchier and also saltier than the comparable peppers from Sri Lanka or Cambodia. It is perfect for short roasted meat dishes like 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 or jacket potatoes. Also definitely recommended for asparagus in combination with butter.
Sprinkle a few grains over the finished prepared dish. The grains can also be crushed a little beforehand. This pepper is not suitable for the mill!
intense peppery, medium hot
almost all spices
|Aroma:||peppery, salty, spicy/hot|