Malabar pepper [organic]
The black Malabar pepper is hot but aromatic.
Malabar pepper [organic]
The black Malabar pepper is hot but aromatic.
The black Malabar pepper is hot but aromatic.
Goes well with fried, braised and grilled meat and fish. Clear soups, egg dishes, cheese, vegetables and marinades.
Can be combined very well with: basil, clove, cardamom, nutmeg, oregano, rosemary, thyme, cinnamon and lemon zest.
Tip: only add at the end or season at all before serving. This is how the Malabar pepper keeps its freshness.
The Malabar region on the west coast of India is probably the place of origin of pepper in general.
