Bucay pepper

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

The Bucay pepper is a small pepper in terms of production volume. The berry, on the other hand, is medium-sized—certainly 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 varietyestate becomes the talamanca named.

This pepper is Originating 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, having been introduced quite recently.

Ecuador has over 100,000 small and medium-sized farms that cultivate crops such as coffee, cocoa, and bananas. The government encourages the introduction of new crops, giving small farmers in particular new prospects. Black pepper is one of them, the subtropical, humid The climate is ideally suited for it. The initiative to start growing black pepper in Ecuador is good news for the rainforest—no logging is required—and for the income of these farmers.

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

Stone floors are used for drying the pepper, just as is the case for drying cocoa. The final drying takes place out of the sun. place in the wind, ensuring that the natural aroma and taste are preserved to the maximum. The pellets are this unique specific drying process is very light, they look like freeze-dried! Virtually wrinkle-free. The careful process results in a pepper with a distinct smoky aroma. The flavor profile also contains citrus (lemon) and mint.

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

Why don't we sell this pepper as organic?

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

Usage

This black pepper pairs excellently with roasted dishes and tropical fruit.

Features:

• 100% peppercorns from the Piper nigrum var talamanca
  
• origin: Ecuador, Bucay (Guayas)
  

Assortment

• available in glass (60 grams), stand-up pouch (various weight classes) and test tube (10 ml)
• glarger quantities than shown on request

Save

• batch number KG560376
• best before February 2029 (02-2029)