Here you have discovered a special specialty! In order to produce fermented pepper, freshly harvested, fully ripe pepper fruits are repeatedly turned in moist, natural sea salt and dried in the sun. The salt removes a large part of the pepper's moisture. At the same time, the pepper loses part of its piperine due to the incipient fermentation process. The beautiful pepper aroma is preserved, virtually preserved by the salt coat. 

In some South Asian countries, fermented pepper is a traditional specialty, as in the southern Indian state of Tamil Nadu. 

On fried meat dishes, the fermented pepper is a real treat. Also for the Parisian pepper sauce, this pepper is perfect.