{"product_id":"geraucherter-schwarzer-pfeffer","title":"Smoked black pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked black pepper, Indian highland pepper with a beechwood smoke aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis pepper is no given. Indian highland pepper, carefully selected, is cold-smoked over several days in beechwood smoke in our workshop in Klingenberg am Main. The result is a unique spice with a striking smoke note, a fruity pepper heat and a pleasant warmth, like a smokehouse in pepper form.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreshly mortared, the smoked pepper unfolds its full potential: as a powerful finish on steaks, game, lamb, braised roasts, stews, pumpkin dishes and smoked fish such as salmon or trout. It is an experience on cheese too. Whenever a dish needs smoky depth, a touch is enough, the smoke pepper is expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e smoked pepper belongs in the mortar, not in the pepper mill. Mortaring breaks the corns open gently and releases the essential oils along with the beechwood smoke. Add it only at the end over the finished dish, as the smoke character evaporates when cooked along.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian highland pepper, cold-smoked in Germany\u003c\/li\u003e\n\u003cli\u003eA striking beechwood smoke aroma with a fruity heat\u003c\/li\u003e\n\u003cli\u003eFor game, lamb, steak, braised roast and smoked salmon\u003c\/li\u003e\n\u003cli\u003eOnly for the mortar, not for pepper mills\u003c\/li\u003e\n\u003cli\u003eMade and smoked in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a complete smoke-aroma duo, our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e work well. If you like rare pepper varieties, reach for the \u003ca href=\"\/en\/products\/gewurzsalz-poivres-rares\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt\u003c\/strong\u003e\u003c\/a\u003e. As a braising spice for dark sauces we recommend \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy only in the mortar, not in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nMortaring breaks the peppercorns open gently and releases the essential oils along with the beechwood smoke. In the pepper mill it is ground too fine and the aroma flattens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does smoked pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-peppery with a clearly perceptible beechwood smoke, like a smokehouse in pepper form. The heat is warm and savoury, not biting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e\u003cbr\u003e\nAlways at the end, just before serving. Scatter it freshly mortared over steaks, salmon fillet or the finished braise. When cooked along, the smoke character evaporates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from normal pepper?\u003c\/strong\u003e\u003cbr\u003e\nFuller, warmer and more complex. Anyone who loves steak and smoked salmon will recognise the aroma immediately, this is wood-oven pepper in its purest form.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why only in the mortar, not in the pepper mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mortaring breaks the peppercorns open gently and releases the essential oils along with the beechwood smoke. In the pepper mill it is ground too fine and the aroma flattens.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does smoked pepper taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fruity-peppery with a clearly perceptible beechwood smoke, like a smokehouse in pepper form. The heat is warm and savoury, not biting.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Always at the end, just before serving. Scatter it freshly mortared over steaks, salmon fillet or the finished braise. When cooked along, the smoke character evaporates.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does it differ from normal pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fuller, warmer and more complex. Anyone who loves steak and smoked salmon will recognise the aroma immediately, this is wood-oven pepper in its purest form.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564747395338,"sku":"30359","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-pfeffer-ganz.jpg?v=1738650530","url":"https:\/\/altesgewuerzamt.live\/en\/products\/geraucherter-schwarzer-pfeffer","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}