Fleur des Alpes Smoked Malabar Pepper
CHF 11.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Fleur des Alpes with smoked Malabar pepper is simple and direct: mild Swiss Alpine salt meets robust pepper from India, smoked over beech wood. The result is a salt that brings together minerality, smoke and clear peppery heat.
- Category: salt-and-pepper blend
- Taste:Mildly salty, smoky, peppery
- Use: steak, potatoes, vegetables, risotto, mushrooms
- Format: 100 g jar
My tip: On a hot baked potato with whipped Alpine butter – the salt melts, the smoke comes through, the pepper stays present.
Origin & Story
The salt in "Fleur des Alpes smoked Malabar pepper" comes from Switzerland and is obtained from pure Alpine brine. The brine rises from deep rock layers in the Alpine region and is concentrated at the surface through traditional evaporation in small basins. This creates a delicate salt flower – airy, pale and mineral.
Banasura pepper is harvested in the South Indian region of Kerala. It is a large-corn pepper that grows at the foot of the Banasura Hills. The corns are marked by a robust pepper aroma with deep heat and fine fruit. For this blend it is smoked over beech wood – a process that preserves the pepper's essential profile and extends it with smoky notes.
Highlights
The Swiss Fleur des Alpes has a fine, flaky structure with mild saltiness. The smoked Banasura pepper brings intense flavour, a warm aroma and a pronounced depth.
Combined, this creates a balanced mix of minerality, smoke and aromatic heat – a salt for dishes with a clear line and a pared-back choice of ingredients. The texture stays airy, the aroma unfolds immediately on contact with heat or fat.
Quality
Both ingredients – the salt and the pepper – are processed with no additives, no technical aids and no anti-caking agents. The blend is made in small quantities at Manufaktur Funke in Heiden AR. Every batch is checked by hand to secure structure, aroma and taste.
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
I like to use this blend on a hot baked potato with whipped Alpine butter. The salt melts gently, the smoke comes through, the pepper stays noticeable. For me, a dish that's more than enough on its own.
Recommended use
- Steak, vegetables, risotto, mushroom dishes
- Potatoes, buttered bread, poached egg
- As a finish for anything that pairs simplicity with depth
Recipe idea
Hot baked potato with Alpine butter & Banasura pepper
View recipe
Origin / Ingredients
Fleur des Alpes: Switzerland
Banasura pepper: India
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
Fleur des Alpes, smoked Banasura highland pepper
Additional information
| Weight | 0.1 kg |
|---|
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