karimunda pepper

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karimunda pepper
Variant Price incl. tax
Karimunda pepper 40 g
40 g
karimunda pepper 100 g
100 g

Technical guide

Origin Inde
Net weight 100 g
Conservation / Utilisation Ground pepper is to be avoided, of course - always grind it at the last moment to allow its aroma to blossom.
Keep in a dry, dark place
Price incl. tax €4.90

Mango aromas; for fromage blanc, fish and shellfish.

The words of Olivier Roellinger

From a single variety of pepper tree, the Karimunda has medium-sized, chestnut-black coloured grains. Sweet, with a hint of mango-apricot; I like this one with fromage blanc in addition to scallops and white fish.
For generations, pepper vendors have bought pepper from individual growers, but then mixed them all together. Having sorted the peppers by size, the traders gave the mixes arbitrary geographical names without any relationship to the place where the crop was harvested, or to criteria of smell or taste. Over several years of working with small-scale farmers in Kerala in the South of India, I came to understand that different botanical varieties of pepper trees produced peppers of vastly differing palates. The men and women I work with have thus agreed to select, separate and save the individual varieties of pepper (Karimunda, Neelamundi, Jeerakarimundi and Panniyoor) at their point of harvest.