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 – especially umami. They are perfect for pizza, popcorn, salads or everything. They are truly a unique and delicious addition to your pantry.
In 1 oz. planet friendly cellulose bags!