Smoked Banasura Pepper 50g - Indian Highland Pepper

Smoked Banasura Pepper – Premium Indian Highland Pepper Smoked Banasura Pepper is a standout Indian spice with aromatic Malabar pepper and clean beech wood smoke. Expect fruity warmth and a steady peppery bite. Ideal for steaks, burgers, grilled meats, and sauces. Carefully smoked for days by experienced masters for deep flavor with a balanced finish. What is Smoked Banasura Pepper? It starts with Banasura peppercorns from India's Malabar coast. The berries are smoked for several days with beech wood. That smoke settles into the pepper's natural fruit notes. The final taste is bold yet refined. Learn more about Malabar Coast and its legendary spice-growing heritage. Flavor Profile Intense Smoky Flavor – Days of beech wood smoking create deep smokiness Fruity Notes – Natural sweetness from premium Banasura berries Spicy Hotness – Bold peppery heat that builds gradually Full-Bodied – Rich, complex flavor with depth and character Aromatic – Strong fragrance from quality growing and smoking process How to Use Smoked Banasura Pepper Perfect Pairings Grilled Steaks – Crust ribeye, sirloin, or T-bone with a smoky pepper finish Burgers – Season beef patties for deeper, charred-style flavor Red Meat – Enhance lamb, venison, bison with steady heat Grilled Fish – Excellent on salmon, tuna, swordfish BBQ Sauces – Adds a savory edge to barbecue and steak sauces Roasted Vegetables – Lifts mushrooms, peppers, eggplant Cooking Tips Add at the End – Preserve smoky aromatics by adding at the last minute Grind Fresh – Use whole berries in a pepper mill for maximum aroma Dry Rubs – Combine with salt, garlic, paprika for steak rubs Recipe Ideas Smoked Pepper Steak Rub 3 tbsp smoked Banasura pepper, coarsely ground 2 tbsp coarse sea salt 1 tbsp garlic powder 1 tbsp smoked paprika 1 tsp brown sugar Mix, rub, and rest 30 minutes before grilling. Smoky Peppercorn Sauce 2 tbsp smoked Banasura pepper, crushed 2 shallots, minced 1 cup heavy cream 1/2 cup beef stock 2 tbsp cognac 2 tbsp butter Sauté shallots, add crushed pepper, deglaze with cognac. Reduce with stock and cream, finish with butter. Product Specifications Size: 50g / 1.76 oz | Origin: India (Malabar Coast) | Smoking Method: Traditional beech wood (several days) | Heat Level: Medium-high | Shelf Life: 24 months from production date Explore More Smoked & Exotic Peppers Browse our complete Kampot Pepper & Worldwide Spices Collection for more premium peppers. Frequently Asked Questions What is smoked Banasura pepper?Premium Indian Malabar coast pepper smoked for several days with beech wood. Brings fruity heat and a deep smoky aroma. How do I use smoked Banasura pepper?Use on steaks, burgers, red meat, and grilled fish. Add near the end and grind fresh for best flavor. What does smoked Banasura pepper taste like?Full-bodied, with fruity sweetness, peppery heat, and pronounced beech smoke. More complex than generic smoked black pepper. Is smoked Banasura pepper vegan?Yes. Suitable for vegetarians and vegans, with no animal products or additives. How should I store smoked Banasura pepper?Keep sealed in the original glass jar, stored cool and dry. Proper storage helps maintain aroma for up to 24 months. Shipping Information Ships from Estonia. EU Countries: $6.50 shipping | FREE on orders over $58 | Delivery: 7–10 business days. Worldwide: $14.99 shipping | FREE on orders over $79 | Delivery: 15–20 business days. Contact us at shop@spicenslicemarket.com for bulk orders, wholesale inquiries, or questions about our smoked pepper products.