Dieser Hochland-Pfeffer ist eine seltene indische Rarität, der zu den ältesten Pfeffersorten gehört. Mehrere Tage werden die Pfefferbeeren in Deutschland in Buchenrauch kaltgeräuchert und erzeugen ein unnachahmliches Aroma.
Diese gelungene Genusskreation verleiht Fleischgerichten, Fisch, Käse, Eintöpfen und Saucen eine feine und intensive Rauchnote. Passt besonders gut zu kurzgebratenem Rind, Bison und Lamm.
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