What was once apart of the pepper, now has their own identity! After fermenting in a salt brine with garlic, the seeds and skins of the peppers are milled out and then put in a dehydrator. Kept at a temperature of around 105-110 degrees, the process not only keeps all enzymes and probiotics in tact but yields a rollercoaster of flavors. The smell has an umami note with hints of pepperoni or jerky, and is subtlety sweet on the tongue. But then comes the heat that’s bound to put some pep in your step. They are perfect for pizza toppings, in broths and stews but personally, I put them on everything. They are truly a unique and delicious addition to your pantry.
In 2 oz. planet friendly cellulose bags! Because f*ck plastic!