Pondicherry pepper fermented in salt

Fermented green pepper is a traditional specialty in the southern Indian state of Tamil Nadu. To produce fermented pepper, freshly harvested pepper fruits are repeatedly turned in natural sea salt which extracts much of the grain's moisture. In the process of fermentation, the grains loose some of their spiciness, change their color while the unique aroma of Pondicherry pepper is preserved.

Fermented pepper is characterized by its mild and fruity spiciness and a pleasant note of salt. It is ideal for roasted meat and French pepper sauce. Not suitable for the mills due to its high moisture content.

Country of origin: India

Net weight: 70 g

    Pepper steak

    • 2 beef steaks
    • 2 shallots
    • 100 ml cream
    • 200 ml stock
    • 50 g butter
    • 50 ml cognac
    • 1-2 tbsp. Pondicherry black pepper in salt
    • oil