Smoked (ground) pepper is a marvellous spice which becomes more and more popular in restaurants of Master Chefs, but also at homes of culinary enthusiasts.
Produced in Spain using traditional methods with no chemical substances. Used a.o. in Spanish Chorizo sausages.
Slow process of drying bell pepper in oak wood smoke gives it wonderful, characteristic taste and pleasant aroma of curing smoke.
Perfect addition to cheese, both smoked and not. It gives them amazing smoked aftertaste and hint of bell pepper spiciness.
Looks just as good on cheese which has been rolled in it.
Our spices come directly from their producer, with no warehouse or middle man involved. It ensures the highest quality and amazing, full taste!
Packed into sealed, convenient cups, which can be opened and resealed many times.
200 g packaging (resealable cup)