Rohstoffe

Johnny's, The Grill Show - Commando Pepper

  • Feel the unique flavor explosion of Johnny's Commando Pepper.
  • Benefit from the carefully hand-picked spice blend.
  • Use it in many ways: from BBQ to seasoning your soups.
€ 12,99 Tax included. Shipping calculated at checkout. € 16,24 per 100 g
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Regionally producedCO2 neutral shippingSustainable packagingFree from additives

SHORT DESCRIPTION

J ohn Matrix sprinkles this pepper on his breakfast steak every morning, friends!

USE

To make fermented pepper, freshly harvested, fully ripe peppercorns are repeatedly turned in moist, natural sea salt and dried in the sun. The salt removes a large amount of moisture from the pepper. At the same time, the pepper loses some of its piperine as the fermentation process begins. The beautiful pepper aroma is retained, preserved in the salt coating.

GOOD TO KNOW

Our fermented pepper comes from the South Indian state of Tamil Nadu. More precisely from the region around the town of Puducherry, which is famous for its excellent pepper - the well-known Pondicherry pepper.

TASTE

The fermented pepper is characterized by its mild and fruity spiciness with a pleasant salty note.

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Johnny's, The Grill Show - Commando Pepper

use and application

To make fermented pepper, freshly harvested, fully ripe peppercorns are repeatedly turned in moist, natural sea salt and dried in the sun. The salt removes a large amount of moisture from the pepper. At the same time, the pepper loses some of its piperine as the fermentation process begins. The beautiful pepper aroma is retained, preserved in the salt coating.

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Recommended for
region
Storage:
article number
JG028xD
EAN
9010084027054
Weight
80 g
Average nutritional values ​​per 100 g
calorific value 0 kJ
calories 0 kCal
Fat 0 g
- saturated with it 0 g
Salt 0 g
carbohydrates 0 g
- of which sugar 0 g
protein 0 g
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Frequently asked question

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Frequently asked question

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01-10-2024 von HAYA MOLCHO

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02-10-2024 von ROLAND TRETTL

„Natürlich bin ich ein absoluter Qualitäts-Fetischist. Darum sind es für mich die kleinen Würz-Details, die bei jedem Gericht die besten Nuancen herauskitzeln können.“

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03-10-2024 von TOM HEINZLE

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