Crunchy bits of garlic and black pepper on smoked salmon
Just shipped in a small batch of products from Japan. Another garlic black pepper? Yes, because it’s tasty and needs to be in the shop. It’s made by Takusei Co.
This 25g bottle is packing heat blended with Indonesian and Malaysian black peppercorns and some savoury garlic. It’s coarsely ground and for most foods, the crunchy texture will stand out with every bite.
This bottle is packing heat blended with Indonesian black peppercorns and some savoury garlic. It’s coarsely ground and for most foods, the crunchy texture will stand out with every bite.
The brand recommends using it on grilled meats, specifically beef. I recommend a nice layer on some smoked salmon (with a bit of dill) or any fish for that matter. I’ve heard comments on the Garlic being a higher ratio to the pepper. But I think the heat cuts through it, something to consider.
Garlic black pepper is a flavour powerhouse that can put a nice spin on your meal without getting too complicated. This little bottle will add a dimension of enjoyment to pretty much everything. When used in broths, soups, the garlic dissolves easily.
It’s a nice blend for pepper fans to experiment with. I’ve accidentally added to much-too many times. Breath check, safe.
