Bucay pepper

Bucay pepper is a pepper berry from Ecuador, which is grown there according to age-old  agricultural methods, without the use of pesticides or artificial fertilizers.

The Bucay pepper is a small pepper in terms of production volume. The berry, on the other hand, is medium-sized - certainly for a lampong type - thanks to the very fertile soil and sheltered growing conditions. It has a smokier aroma than other lampong, with citrus notes, and it is also sharper. This lampong variëty becomes the talamanca named.

This pepper is  originating from Bucay, a town in the Guayas province in central Ecuador, at the foot of the Cordilleras. Black pepper (piper nigrum) is not native here, in fact it was introduced quite recently.

Ecuador has more than 100,000 small and medium-sized farms that grow crops such as coffee, cocoa and bananas.  The government encourages the introduction of new crops, which gives small farmers new perspectives. Black pepper is one of them, the subtropical, humid  climate is ideally suited for it. The initiative to grow black pepper in Ecuador is good news for the rainforest, there is no need to cut it down, and for the income position of these farmers.

The pepper is grown on relatively small plots, on the western slopes of the Cordilleras, on the edge of the rainforest. The conditions under which the pepper is grown are reminiscent of those in Wayanad, where the (wild) Banasura grows, just like here, under the shelter of existing trees.

When drying the pepper, stone floors are used, as is the case with drying cocoa. The final drying takes place in the sun  in the wind place,  ensuring that the natural aroma and flavour are maximally preserved. The grains are  this unique specific drying process very lightly, they look like freeze-dried! Virtually wrinkle-free. The careful process results in a pepper with a pronounced smoky aroma. The taste palette also contains  citrus (lemon) and mint.

The smoky aroma of the Bucay pepper fits seamlessly into Ecuadorian cooking tradition. Ecuadorians love roasted dishes, such as cuy (roasted guinea pig) and hornado (slow roasted pig on a spit), their vegetables, seeds and herbs, even fruits.

Why don't we sell this pepper as organic?

In order to be able to supply this sustainably grown pepper under the label of organic, both the product itself and we, the packer/producer of the pepper, will have to be certified. Neither of us are (yet).

Usage

This black pepper combines excellently with roasted dishes and with tropical fruits.

Features:

• 100% pepper berries from the Piper nigrum var lampong
  
• origin: Ecuador, Bucay (Guayas)
  

Assortment

• available in glass, stand-up pouch and test tube
• glass jar contains 30 grams
• stand-up pouches with a capacity of up to 30 to 500 grams
• available in 10 ml test tube
• larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• For an overview of our gift packaging, please refer to the section gift wrapping

General advice

• grind your bucay pepper shortly before use
  
• add the ground pepper to your preparation at the very last moment

Save:

• store your bucay pepper in a closed container
• preferably store in a dark, dry and cool place
• at least good until June 2026 (06-2026)
• This expiration date is an indication

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice