Cold Smoked Banasura Pepper

Discover Our Cold Smoked Banasura Pepper: An Aromatic Treasure from Epiciane

1. Who am I?
   At Epiciane, we are proud to present our Banasura Pepper, sourced from the finest cultivation regions on the Malabar coast in India. This unique pepper is cold smoked for several days with beechwood smoke, combining the richness of wood aromas with the complexity of pepper. This cold smoking process preserves the intrinsic qualities of the pepper while adding an unparalleled depth of flavor, offering a tasting experience that is both fruity, spicy, and intensely smoky.

2. Uses in Cooking
   Cold Smoked Banasura Pepper is exceptional for enhancing a variety of dishes. Use it to elevate your steaks, fish, cheeses, and sauces with a subtle yet captivating smoky note. This pepper pairs perfectly with both rich, robust dishes and vegan creations, adding a gastronomic touch to every meal.

3. A Little History
   Banasura Pepper comes from the ancient region of Malabar, renowned for its high-quality spices for centuries. The cold smoking process, performed by skilled master smokers, is a method that maximizes the natural characteristics of the pepper, imparting an aromatic dimension that surpasses that of traditional peppers.

4. Recipe Ideas

• Smoked Pepper Steak: Generously sprinkle smoked pepper on a steak before grilling for an exquisite flavor.
• Smoked Pepper Aged Cheese: Roll fresh goat cheese in smoked pepper for a bold appetizer.
• Smoked Pepper Bearnaise Sauce: Incorporate a pinch of this pepper into your bearnaise sauce for a perfect accompaniment to your fish or meat dishes.
• Spicy Stews: Add a touch of this pepper at the end of cooking to bring a smoky dimension to your stews.