Capsicum annuum
An essential ingredient in Korean cuisine: kimchi, bibimbap, and tteokbokki are inseparable from this chili pepper, which adds a kick without being overly hot.
Its fruity and slightly smoky notes make it a very pleasant chili to use.
It pairs perfectly with fish, seafood, chicken, and also complements marinades and dips for raw vegetables.
After meticulous research conducted in partnership with Fermenterie Keala (46), we offer this chili pepper, organically grown in the Lot region, with organoleptic characteristics identical to the Korean Gochugaru chili.
Heat level: 5 - Hot
Here is a recipe for Kimchi, a Korean preparation of lacto-fermented vegetables flavored with Gochugaru.
