Here’s a fact that few people know: Peppers play an important role in the culinary history of Northern Greece, with numerous local varieties claiming a special place in the kitchen. One of the most noteworthy are the medium-sized, sweet and hot red peppers that are grown for spice in the area of Almopia. Prospering in the area since the times of the Ottoman Empire, Karatzova peppers were left behind in the 1980s, as more profitable crops made their presence and farmers massively turned away from traditional agriculture.
Sourcing: Our suppliers are one of the few families cultivating this traditional crop nowadays. The hot and sweet peppers of Almopia ripen at the end of the season, in September. After being washed and hand-sorted, the fruits are slow-dried on birch wood for 10 days. During this period the farmers work in shifts guarding the fire night and day, to make sure it never goes out. The richly colored, aromatic peppers are then stemmed and crushed manually, giving life to the spice collectively known as “Boukovo”.
How to Use: Pleasantly smoky, sweet, mellow and with a lasting flavor, these pepper flakes form an ideal backbone for stews, soups, and sauces. They are classically paired with pulses and sprinkled over baked Feta cheese. An ideal companion for avocado, broccoli, cauliflower, and fresh coriander, but equally gratifying on a soft-boiled egg.
As a customer once said: it’s like bacon for vegetarians! ;-D
Glass Jar Crushed, 50g/1.76oz