Smoking spices goes back to ancient traditions in the countries of origin. Alongside salt and spices, smoke was probably one of the first flavouring ingredients used by humans to season food.

We only use residue-controlled beech wood from sustainable, local forestry to produce our smoked pepper.

The pepper is gently cold-smoked over beech wood at a maximum temperature of 30°C. No liquid smoke or other flavourings or additives are added.