Green pepper, in brine
For the production of green pepper, peppercorns (piper nigrum) are harvested well before maturity and are either placed in salty or acidic sheets or rapidly dried at elevated temperatures or in vacuo. By this type of treatment, the fermentation and thus the discoloration of pepper berries is prevented. Green pepper has less sharpness and a fresh and green taste. These peppercorns are preserved in brine. This makes the pepper soft. It gives steaks, fillets, goulash etc. a refined taste.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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