Description

Whiskey black pepper, which originates in Brazil (Port of Belem), does not get into the hands of the packers right away. Their intermediate stop is a whisky distillery in Brandenburg, Germany.

There, they are matured for several weeks in oak casks of malt whisky. These peppers have an intense spiciness and are perfect for seasoning steaks, carpaccio, cheeses, black chocolate desserts and even sliced fruit (especially mangoes and strawberries).