Bucay pepper

Bucay pepper is a pepper berry from Ecuador, which is cultivated there according to ancient agricultural methods, without the use of pesticides or fertilizers.

The Bucay pepper is a small pepper in terms of production size. The berry, on the other hand, is medium in size - especially for a lampong type - thanks to the very fertile soil and sheltered growing conditions. It has a smokier aroma than other lampongs, with citrus notes, and it is also sharper. This lampong variety is called the talamanca.

This pepper comes from Bucay, a town in the province of Guayas in Central Ecuador, at the foot of the Cordilleras. Black pepper (piper nigrum) is not native here, even introduced quite recently.

Ecuador has more than 100,000 small and medium-sized farms that grow crops such as coffee, cocoa and bananas. The government stimulates the introduction of new crops, which gives small farmers in particular new perspectives. Black pepper is one of them, the subtropical, humid climate is ideally suited for it. The initiative to grow black pepper in Ecuador is good news for the rainforest, no felling is necessary, and for the income position of these farmers.

The pepper is grown on fairly small plots on the western mountain slopes of the Cordilleras, on the edge of the rainforest. The conditions under which the pepper is grown are reminiscent of those in Wayanad, where the (wild) Banasura grows, just like here, under the shelter of existing trees.

 Drying the pepper uses stone floors, as is the case when drying cocoa. The final drying takes place out of the sun into the wind ensuring that the natural smell and taste are preserved as much as possible. The granules are very light this unique specific drying process, they seem to be freeze-dried! Virtually wrinkle-free. The careful process results in a pepper with a distinct smoky smell. The taste palette also contains  citrus (lemon) and mint.

The smoky aroma of the Bucay pepper fits in seamlessly with the Ecuadorian cooking tradition. Ecuadorians love roasted dishes, such as cuy (roasted guinea pig) and hornado (slow-roasted pig on a spit), their vegetables, seeds and spices, even fruit.

Why don't we sell this pepper as organic?

In order to be able to supply this sustainably grown pepper under the label organic, both the product itself and we, the packer/producer of the pepper, must be certified. Neither of us are (yet).

Use

This black pepper combines excellently with roasted dishes, and with tropical fruit.

Attributes:

• 100% pepper berries from the Piper nigrum var lampong
• origin: Ecuador, Bucay (Guayas)

Assortment

• available in glass, pouch and test tube
• glass jar contains 45 grams
• standup pouches with a content of up to 30 to 500 grams
• available in 10 ml test tube
• larger quantities on request

Gift Wrap

• the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the section  gift packaging 

General advice

• grind your bucay pepper shortly before use
• add the ground pepper to your preparation at the very last minute

Save:

• keep your bucay pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before September 2025 (09/25)
• this expiration date is an indication