This pepper is cultivated in northern Costa Rica, in the province of Heredia. It stands out for its high concentration of piperine. Its pronounced spiciness and mushroom-like aromas make it a pepper to use every day to enhance your dishes!
Perfect for flavorful dishes, this black pepper will find its place in every recipe thanks to its aromatic power and spiciness!
This black pepper stands out with its large size and deep black color. It releases woody and mushroom-like aromas. Its pronounced spiciness complements its aromatic power and lingering taste.
This black pepper is cultivated following the principles of organic agriculture in the northern part of Costa Rica, in the province of Heredia. It's one of the most biodiverse regions in Costa Rica. The plots are located at an altitude of 37 meters above sea level, on flat terrain with a humid climate (annual precipitation can reach up to 3,874 mm). The region is rich in powerful and meandering rivers, surrounded by primary forests, and teeming with abundant wildlife and flora.
The cultivation of pepper in the region dates back to the 1950s. The climate and soil characteristics are perfect for producing a high-quality product. Costa Rican pepper is known for its high concentration of piperine. Typically, the concentration in pepper from other regions of the world is around 4%. Here, this concentration can reach up to 7%, making Costa Rican pepper quite unique and interesting. Our producer also grows lemons, and these two crops coexist harmoniously.
Allergen | Absence |
---|---|
Native country | COSTA RICA |
Genus and botanical species | Piper nigrum |
Ingredients | black Costa Rica pepper |
Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1239 kJ / 296 kcal VN Matière grasse (fat) : 2 g Dont acide gras saturés (of which saturated fat) : 1 g VN Glucides (carbohydrate) : 69 g Dont sucres (of which sugars) : 0.69 g VN Protéines (protein) : 10 g Vn Sel (salt) : 0.05 g |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |