Cumeo Pepper
Ab CHF 14.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Cumeo pepper from the Himalayas is also called grapefruit pepper – because of its intense, citrus-like aroma. It is barely hot, but rich in essential oils with notes of grapefruit, mandarin and lime.
- Category: pepper, whole
- Taste: citrusy, fruity, lightly tingling, long-lasting
- Use: fish, shellfish, cream sauces, risotto, butter or oils
- Format: 60 g jar, 200 g stand-up pouch
My tip: I use Cumeo cold in a sauce with fish stock or in clarified butter with miso – heat would rob it of its effect.
Origin & Story
Cumeo pepper comes from the eastern Himalayas – above all from Nepal, Bhutan and parts of northern India. In the high altitudes there it grows wild or is cultivated on small farms. In the local cuisine it has long been used in fish dishes, lentil stews and spiced tea blends. In Europe it is marketed under the name "grapefruit pepper" – because of its intense, naturally citrus-like aromatics.
Highlights
The aroma is reminiscent of grapefruit, mandarin, green lime and a touch of Sichuan. In taste, Cumeo is bright, fruity, lightly tingling and clearly citrus-forward – and astonishingly long-lasting. The small fruit husks contain barely any heat, but all the more essential oil. Ideal for coarse crushing in a mortar or infusing – never cook it in.
Quality
Our Cumeo pepper comes from wild-harvested stands in the Nepalese highlands. The berries are carefully hand-picked, air-dried and selected in small batches at the manufactory. The product is all-natural, not de-oiled, free from additives – so the essential-oil profile is fully preserved.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"Cumeo is one of the most aromatically dense spices I know. I use it deliberately where citrus aromas need length: in a sauce with fish stock, on poached leek or in a clarified butter with miso. The key is: always work it cold or warm it only gently – heat robs it of its effect."
Recommended use
- Light cream sauces, fish, shellfish
- Vegetable dishes, celeriac purée, risotto
- Butter, oils, fermented citrus notes
Recipe idea
Lime cream sauce with Cumeo pepper & fish stock
View recipe
Origin / Ingredients
Nepal.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
Cumeo pepper
Additional information
| Weight | 0.06 kg |
|---|
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