Cumeo pepper | -

Nepal, also called the roof of the world, is together with Tibet the highest country in the world. Located in the South Asian landlocked state, between India and China, one finds 8 of the mountains with altitudes over 8,000 meters. In a very remote region at the foot of the Himalayas, one of the rarest spices in the world, the Cumeo pepper, grows. The bushes, which can reach up to 5 metres in height, grow wild and are harvested by a peasant cooperative. After harvesting, the collected berries are dried in special drying houses. Botanists disagree on whether the Cumeo belongs to the laurel or rhombic family. The Cumeo pepper combines unique aromas of grapefruit, lime, lemon balm and pomelo with subtle to mild spiciness and subtle bitternotes. Accordingly, this wonderful spice does not only go well with Asian dishes, fish and poultry, but also with fruity desserts and pastries. Combined with other peppers, this results in a unique blend of spices. The Cumeo should always be freshly ground or mortarized. It is also advisable to add the Cumeo to the food at the end of the preparation. Flavour: Intense lemony, with aromas of grapefruit and lemon balm, mild spicy. Dishes: Fish, poultry, seafood, desserts, fruits, cakes & pastries, spice mixtures