Fermented Pepper

The caviar among the peppers

It is considered to be particularly aromatic, intense and noble - a real luxury treat that can almost be compared to exclusive products such as caviar: the fermented pepper. In order for it to be called that, it has to go through a long refinement process. The pepper berries are fermented immediately after harvest, which means that they are repeatedly turned and dried together with a little coarse sea salt. And that over a very long period of time. This means that the berries lose a large part of their moisture and the pure, pure taste of the pepper remains completely unadulterated.

This method of production has been a valued practice for centuries. Back then and sometimes still today, a wide variety of containers are used and changed during the process, including those made of woven bamboo or clay. Particularly popular in this finishing process is the use of, among other things Kampot pepper, which we also have on offer for you in a stylish jar. In this classic version we have used the black pepper and enriched it with a little sea salt. But in addition to the fact that the aroma of the pepper berries comes to the fore, they are also crunchier and automatically last longer. Discover this delicacy and order it conveniently and beautifully packaged to your home!

In fact, you can ferment pepper yourself, but this process is very complex and lengthy; it can take up to 4 weeks. So why bother when you can simply buy the rarity online and enjoy it in a relaxed manner? Our jar is not only very attractive, but also practical and allows for an airtight seal to keep the fermented pepper safe.

The correct use

The unmistakable aroma of fermented pepper harmonizes particularly well with briefly fried dishes when it is sprinkled over steaming dishes immediately after preparation, such as steak or fillets, egg dishes or even fresh salads. If you use the fine pepper during the cooking or baking process, too much of the special aroma may escape due to the heat. You can either use the grains whole for seasoning, or crush them in a mortar. Similar to the Fleur de sel It is not very advisable to use a classic mill, as the certain residual moisture in the product could cause clumping.

In addition to the deep black color, which is interspersed with the white crystals of the pretty salt and is eye-catching, the cracking sound when you bite into the solid grains is also a highlight when eating! First you taste the salty side, then it becomes sweet-peppery and spicy in a mild way on the tongue. Finally, it even tastes almost herbal – simply wonderful and something very special!

By the way: Black, fermented pepper is said to have originally come from the Indian highlands. Today, it is grown in the luxurious high gardens of Sri Lanka and elaborately processed in order to be exported all over the world and to provide noble moments of enjoyment.

Exciting recipes with the fermented delicacy

The typical peppery taste of the simple berries cannot be compared to that of the fermented example. The refining process and the addition of sea salt not only results in a new consistency, but also a completely new taste that cannot be compared with anything. So it's not surprising that the recipes using this luxury good are also something special.

We have already told you a few dishes that it goes well with. The best thing to do is to try it out for yourself and see in which dishes you can best bring out the aroma and integrate it harmoniously. As a little inspiration, we'll give you a few approaches here: A composition of fried shrimp, with a fine mashed potatoes, fresh herbs and fruity notes of caramelized mango as well as a pinch of fermented pepper on top sounds not only exotic, but also damned delicious. Do not you think so? It certainly also tastes great with a Mediterranean rocket, mozzarella and pine nut salad!