Organically grown in the Andean foothills of Ecuador, picked at peak ripeness, then soaked and hulled to reveal the softer side of the same berry. Briny, earthy, with a subtle funk that sneaks up on you. This is the building pepper. Cream sauces, chowders, seafood, soft cheeses, delicate egg dishes. Less upfront heat than black, more slow burn. The one that makes people ask what's in this (in a good way).
