Green pepper is an option for true culinary gourmets seeking a distinct aroma in a milder form. Obtained from unripe berries dried at low temperatures, it retains its unique, refreshing, and slightly sweet flavor profile. Thanks to its piperine content, it drastically increases the absorption of vitamins and curcumin, while exhibiting strong anti-inflammatory and disinfectant properties. It is the mildest variety of pepper, which does not burn the palate but instead gives dishes an incredibly interesting and noble character.
Uses
Due to its exceptional aromaticity, green pepper is the perfect complement to braised dishes such as stews and bold meat sauces. It brilliantly cuts through the richness of a classic béchamel sauce and pairs perfectly with delicate fish. The whole grain form of green pepper adds aesthetic value to dishes, and more adventurous chefs even use it to enhance the flavor of exquisite desserts. It is an indispensable ingredient wherever a spicy note with a fresh, herbal aroma is desired.
Stewing & Slow Cooking
Perfect for dishes that require longer cooking times to gradually release their full depth of aroma and flavor.
Sauces & Bases
Perfect as an ingredient for sauces, concentrates, and culinary bases for further cooking.
Fish & Seafood
Perfect for preparing fish and seafood, expertly enhancing their delicate profile without overpowering their natural flavor.
Meat Dishes
Perfect for meat-based dishes prepared using various cooking techniques.
One-Pot Dishes
Perfect for meals prepared in a single pot or pan, simplifying cooking while maximizing flavor.
Finishing Touch
A seasoning used at the final stage of preparation to perfectly round off the dish.
Packaging
Resealable "doypack" pouch designed for repeated use, keeping the contents fresh for longer.
Brand
Przyprawka
Storage
Store in a cool, dry place
Packaging
Airtight, resealable doypack pouch.
Expiry date
Fresh stock with long shelf life.
Allergens
The product may contain traces of sesame, almonds, gluten, and nuts from the production line.
