Black pepper, smoked, Old Spice Office, Ingo Holland

This exquisite blend lends a delicate yet intense smoky note to meat dishes, fish, cheese, stews, and sauces. It pairs particularly well with pan-seared beef, bison, and lamb. Freshly ground, the distinctive beechwood smoke aroma blends seamlessly with the fruity spiciness of this pepper specialty, a must-have at any BBQ. This highland pepper is a rare Indian delicacy and one of the oldest pepper varieties. The peppercorns are cold-smoked over beechwood in Germany for several days, resulting in an inimitable aroma.