Archeologists in South Africa have discovered the earliest known evidence of man first using fire to cook with dates back almost 1 million years. According to Texas Tech University the smoking of meat is generally thought to have been inadvertently “discovered” by Native Americans who would hang meat from the tops of their teepees which just happened to be over fires used to keep them warm during the colder months of the year. Since that time smoking has been used to flavor, cook and preserve mostly proteins like meat and fish. In the last 10 years throughout America we have “rediscovered” the allure of smoked meat in our continued and growing fascination with all things barbecue.
So it seems only natural that smoking ingredients other than proteins was inevitable. Today innovative chefs have become more experimental when it comes to what types of other foods they’re smoking.
Smoking fish or meat, as a general rule, serves to cook as well as add smoky flavor as a main component of the meat whereas smoking non-protein ingredients tends to be used more as a way to impart hints of smoky flavor to an overall dish. Adding such flavor can be accomplished through the use of an already-smoked ingredient such as bacon, tea or a spice. Trending chefs are now smoking things like fruits and potatoes to even butter. While artisan craftsman are smoking everything from salt and sugar to a few that are even smoking pepper.
Food, spices and salt can either be hot or cold smoked. During hot smoking the heat from the fire is controlled and directed to impart a delicate smoky flavor to food. This is usually reserved more for meats and fishes (protein). Cold smoking is as it sounds the process of smoking ingredients without exposing it to heat during cooking.
Hot smoking (usually between 126°-176°) not only flavors but cooks the food. Cold smoking (typically between the 65° and 85°) does not cook the food but imparts a deep smoky flavor allowing it to take on the flavor of the smoke while still remaining uncooked
The prolonged cold smoking process imparts a savory, complex flavor. This method does require careful planning in order to provide optimum flavor. During the cold smoking process, the smoke is typically generated in a chamber separate from the burning wood or sawdust and passed through pipes so that it cools before it reaches the food or spice.
This is sure to become one of our better sellers with its spectacular smoky aromatic accent, mellow yet complex flavor and strong biting heat that all top quality black peppers possess.
We’ve found ourselves using this delightfully smoked coarse black pepper just about everywhere – on burritos, grilled and roasted chicken, corn on the cob, eggs, mac and cheese, pepper steak, pork roasts, salads, soups, strawberries, tacos, tomatoes, tostados, and quesadillas.
Also works well in combination with basil, cardamom, cinnamon, cloves, coriander, cumin, garlic, ginger, nutmeg, parsley, rosemary, thyme and turmeric.
THIS IS THE HIGHEST QUALITY YOU CAN GET! GREAT FLAVOR AND AROMA WILL KNOCK YOUR SOCKS OFF.
CERTIFIED ORGANIC: Certification is your guarantee that this product has been grown and processed according to strict guidelines established in the Organic Foods Production Act of 1990. Before a product can be labeled Certified Organic, farmers and processors must meet the following requirements:
No harmful chemicals have been applied to the land for at least three years.
Farmers and processors pass yearly inspections by an independent certifying agency.
Farmers and processors keep detailed records of operations.
Farmers maintain a written organic management plan.
INTERNATIONAL CUSTOMERS: Shipping charges vary from country to country so I just picked one of the highest. I will refund any shipping charges above actual charges to your location.
Payment is appreciated at time of purchase. I accept Paypal, Visa, Mastercard, Discover and American Express.
Check or money order welcome - order will be shipped 10 days after receipt of check/money order to allow check or money order to clear bank.
Even though we say that we ship in 1-2 weeks, in most instances we try to ship within 5-7 business days. All orders will be shipped via USPS with Delivery Confirmation or FedEx.
Just contact me within: 14 days of delivery
Ship items back to me within: 30 days of delivery
But please contact me if you have any problems with your order.
Because of the nature of these items, unless they arrive damaged or defective, I can't accept returns for:
If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.
Buyer pays for shipping to return items to Ye Olde Spice Guy.
We will not issue refunds on any items once an order is placed.
Orders from INTERNATIONAL SHOPPERS:
Any customs fees will be paid by the customer.
Please allow up to 4-6 weeks for your order to arrive. Thank you for your patience. If it has been past this time frame, please contact me and I will be glad to work with your to resolve the issue.
IMPORTANT! By purchasing items from Ye Olde Spice Guy you accept all terms and policies.