Spiceworld "Black Gold" Pepper Cuvee

To process the spicy black pepper, the green, unripe fruits of the plant are harvested and dried in the sun or at a low heat. During this fermentation, the pulp turns black.
There are three kinds of fine black pepper used for the "Black Gold" blend. It combines: Indian Malabar pepper, Malaysian cubeb and Bengali Long Pepper from Indonesia. This was the first pepper to come to Europe via the Romans. It is used in Asia as an aphrodisiac.
Finely crushed mixture, excellent in taste, unique in composition.

The "Black Gold" pepper mix offers a balanced interplay of three varieties of black pepper. Malabar pepper has a pleasant sharpness, and is upscale classic with a particularly high content of essential oils.
The Cubeb Pepper is pungent and warm and camphoraceous.
The Bengali Long Pepper is a popular spice for delicacies . It tastes like black pepper, but is spicier, with a refined sweet, warm touch and also a stimulating, slightly sour nuance.

The "Black Gold" pepper mix makes an ingenious seasoning for lamb, steaks, grilled dishes and large joints of lamb, venison and beef. It is a highlight for your snacks: on tomatoes, lettuce, cheese, bacon, ham, sausage and tasty spreads. An indispensable jack of all trades for every kitchen!

Tip:
Season the meat before cooking or use the composition for marinating. Delicious when sprinkled on snacks or a rustic salad.

Ingredients:
Tellicherry pepper, Cubeb pepper, Bengali Long pepper