For the preparation of this speciality, the South Indian Malabar pepper is matured for three weeks together with a single malt whisky. Fine aromas of whiskey make this pepper an ideal companion for steaks, tartar and dark sauces.
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- Order number: 12171035
- Open text field 1: Whisky pepper, whiskey, pepper, Malabar pepper, single malt
- Open text field 2: 09109991
To prepare this specialty, the South Indian Malabar pepper "matures" for three weeks, in single malt whiskey of a Brandenburg distillery directly in the barrel. The pepper takes on the sweet-malty flavors of the whiskey through the pickling process. It goes great with short roasted beef, tartar and dark sauces. Whisky pepper also adds an interesting flavor to tropical fruits, such as fully ripe mango, and flambéed desserts.
Use the pepper in quantity to taste. You should only use the pepper to season the finished dish.
Black pepper, whiskey (2%).
Chili, coriander, lovage, celery seed, cane sugar.
|Aroma:||peppery, smoky, sweetish|