This rare and little known pepper is hand harvested only once a year and comes from the seed of fruit that only grows on young, recently grown shoots of the vine. The pepper must be hand-harvested via ladders that reach up to 20 meters into the rainforest's heights - giving it the nickname "pepper of the peaks."
- Stimulates digestion: Piperine eases the digestion process and stimulates the secretion of hydrochloric acid (HCl), which helps to digest protein in food.
- Relieves cold and cough. Being rich in vitamin C, this pepper has antibacterial properties that can help alleviate a cold. It can also help alleviate chest congestion.
- Encourages weight loss. Contains phytonutrients in its outermost layer, which help to breakdown fat cells and also increase metabolism.
- Fantastic when added to rubs and marinades for meat, fish, and poultry.
- Pairs beautifully with red wines.
- Goes well with vegetables, salads, fresh cheese (especially white cheeses and goat cheese).
- Sprinkling it on fruit (melons, strawberries, cherries, apples and pears) can really surprise and delight.
- Some great chefs like to combine it with chocolate.
Used as a direct substitute for Black Pepper and mostly as a final touch rather than during the cooking process.
- Savory: Beef Carpaccio with Peppercorns Pepper.
- Sweets: Chocolate mousse and Forest Pepper custard.
To enjoy your wild pepper for years, keep it dry in an airtight jar, and store it in a cool place away from heat and direct light.