Peppers play a predominant role in the culinary history of Northern Greece, with numerous local varieties claiming a special place in the kitchen. One of the most noteworthy is the sweet and mildly hot red peppers grown for spice in Almopia since the times of the Ottoman Empire. The Karatzova peppers used, ripen in September and 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, making sure it never goes out. The richly colored, aromatic peppers are then destemmed and crushed manually, giving life to the spice collectively known as “Boukovo.”
With your food
Pleasantly smoky, sweet, mellow, and with a lasting flavor, these pepper flakes form an ideal backbone for stews, soups, and sauces. They are typically paired with baked Feta cheese. A perfect companion for avocado, broccoli, cauliflower, but equally gratifying on a soft-boiled egg.
How to use
Sprinkle over your food either pre- or post cooking.
Location | Pella, Northern Greece
Harvest | by hand
Hot air dried / smoked
Size | 60G
From a small workshop under the Acropolis Hill of Athens, focused on bringing agricultural qualities from all over Greece to the hands of many. Evangelia and her team at Daphnis and Chloe scour through every nook and corner of Greece's mainland and islands. They partner with really small organic farmers and cultivators, who produce the most incredible indigenous herbs. Their efforts have resulted in farmers believing in the forgotten, heirloom varieties and couldn't be happier to see these efforts cross borders outside of Greece.
Would you like to read more about Daphnis and Chloe's story and what it is they do for their local community? Click here.