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 coloured, aromatic peppers are then stemmed and crushed manually, giving life to the spice collectively known as “Boukovo”.
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