CAMO (roast smoky pepper) 90g from Italian Roasted Pepper by Maricha

Ting! It is a special pepper that is not in the normal lineup of the taste of mariitia produced by the pungent and roasted smoky incense. A slightly smoky pepper that is finished by salting and roasting Kuching varieties of the original species of Salikei Pintagor, Sarawaku, Malaysia. Ideal for cooking spaghetti carbonara and a slightly smoky scent. The pepper's tingling! The smokyness that smells in the flavor is exceptional. [Special translation of marija pepper] It is built in the following tasks within 24 hours after harvesting. After cleaning only the ripe fresh fruit, heat it with a pressure cooker and soften the fruit by hand and remove the roasted poultry skin by hand. After drying in an oven at a low temperature (85 ° C) for several hours (85 ° C), heat it again for a short time. This is an unprecedented way around the world. [Birth background] Malaysian pepper, who spent many years by Jianni Frazi, the owner of Jamaicakafe, who lives in Verona, Veneto, Italy, has been searching for locations around the world for many years. I was fascinated by the variety called the couting used only in the area there, and started making pepper. Later, within 24 hours after harvesting in the world, I met Sieu, who handles pepper by hand, and completed the current lineup with him. Raw material / ingredients ■ Product namePepper (pepper) ■ Raw material namepepper ■ Contents90g ■ Preservation method Ideal for cooking