{"product_id":"sarapiqui-black-pepper","title":"Sarapiquí Black Pepper","description":"\u003cdiv class=\"relative\"\u003e\n\u003cdiv id=\"_r_h4_\" class=\"overflow-hidden transition-[max-height] duration-300 ease-in-out\"\u003e\n\u003cdiv class=\"flex min-h-0 flex-col gap-3 pb-4\"\u003e\n\u003cp class=\"f_t_base f_t_color whitespace-pre-wrap f_t_paragraphSansRegular\"\u003eOrigin: Costa Rica\u003cbr\u003e\u003cbr\u003eIngredients: Piper nigrum\u003cbr\u003e\u003cbr\u003eDescription:\u003cbr\u003e\u003cbr\u003eHarvested on the edge of tropical forest, Sarapiquí pepper is one of the few peppers cultivated in Central America. It comes from the province of Heredia, Costa Rica, a region renowned for its remarkable biodiversity and ideal agricultural conditions. Thanks to a humid climate and fertile soils, the pepper berries develop unique aromatic characteristics.\u003cbr\u003e\u003cbr\u003eThe harvest takes place between February and April. The clusters are carefully selected according to their degree of ripeness, then the berries are separated by hand, washed and placed to ferment in clear water for about ten days. This step allows the berry’s outer layer to detach naturally. Once separated from their pericarp, the seeds are washed again and then sun-dried for several days.\u003cbr\u003e\u003cbr\u003eThis pepper is reputed for its high piperine content — about 7%, versus 4% for black peppers from other regions of the world — giving it rare aromatic intensity and complexity.\u003cbr\u003e\u003cbr\u003eIt develops earthy, undergrowth and mushroom notes, notably porcini and morels. It has a beautiful length on the palate and a hot, powerful pungency.\u003cbr\u003e\u003cbr\u003eUsage tips:\u003cbr\u003e\u003cbr\u003eWe recommend grinding it or coarsely crushing it at the last moment.\u003cbr\u003e\u003cbr\u003eIt pairs wonderfully with mushrooms, white or red meats, sauces based on butter, cheese or cream, notably for a morel sauce.\u003cbr\u003e\u003cbr\u003ePerfect in a pepper sauce or in cacio e pepe pasta.\u003cbr\u003e\u003cbr\u003eIt suits roasted, pan-fried, grilled or steamed vegetables, white fish, scallops or clams.\u003cbr\u003e\u003cbr\u003eIt will elevate a daube (Provençal beef stew), a potato gratin, a ratatouille or a sweet potato purée.\u003cbr\u003e\u003cbr\u003eFor dessert its earthy notes will bring originality with coconut, roasted bananas or dark chocolate. It also pairs well with amber rum.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Botanik Bar Kyneton","offers":[{"title":"Default Title","offer_id":50927246672039,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0440\/5238\/1863\/files\/cc674d22-f83a-4978-b69f-fc118e2a995e.webp?v=1782870878","url":"https:\/\/botanik.com.au\/products\/sarapiqui-black-pepper","provider":"Botanik Bar Kyneton","version":"1.0","type":"link"}