Fermentiert in Salzlake – anaerobes Verfahren erhält ätherische Öle und Frische

eines der bekanntesten Pfefferanbaugebiete der Welt

ergänzt durch dezente Anklänge von Eukalyptus und Zedernholz

cardamom and nutmeg

as then you won't be able to taste much of the delicate aroma of the pink pepper

„Vier Pfeffer für Gemüse“ Paket Gemüse Fermentiert in Salzlake – anaerobesThe package contains these four peppers Indian mountain pepper India, notes of lemon, lime, nutmeg and cardamom. Pleasantly round, spicy. Thekkady Vert From India, it has a diverse, mild, minty aroma and a slight spiciness. Kampot Rouge long pepper The pepper has a complex aroma of dried red berries, cardamom and nutmeg. Light Kampot Rouge From Cambodia, full bodied aroma and a sweet note. The pepper tastes of summer and sun. It is intensely hot.