Bucay pepper

Bucaypepper is a pepperberry 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 one in terms of production volume pepperThe 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 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, and was even 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 black pepper Starting cultivation in Ecuador is good news for the rainforest, as no logging is required, and for the income of these farmers.

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

When drying the pepper Stone floors are used, as is also the case with the drying of 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 very lightly, 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 Bucaypepper 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 are we selling this pepper not as organic?

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

Usage

This black one pepper Pairs excellently with roasted dishes and tropical fruit.

Features:

• 100% pepperberries of Piper nigrum var lampong
  
• origin: Ecuador, Bucay (Guayas)
  

Assortment

• available in glass (45 or 60 grams), stand-up pouch and test tube (10 ml)
• Larger quantities on request

Gift packaging

• The jar is available in tasteful gift packaging, 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

• meal your bucay pepper shortly before use
  
• add the ground pepper ready for your preparation at the very last moment

Save:

• save your bucay pepper in sealed packaging
• preferably store in a dark, dry and cool place
• best before February 2029 (02-2029)
• This expiration date is an indication.

Batch number KG560376

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.