The name seems strange and we rarely hear someone pronounce it: goat pepper. Or goat pepper! Others call it the smell pepper – since it is the older sister of the pout pepper.
Pimenta Bode is moving fast and has conquered the hearts and minds of amateurs and renowned chefs from the culinary universe.
It is widely used in preparations such as chicken, baião de dois, bean tutu, white rice, feijoada, salads, salted pamonha, manioc flour biscuits! It also combines with pork and beef. Its preparation in preserves is very common, extremely sought after and harmonizes with northeastern cuisine.
Ingredients: Red Goat Pepper, Vinegar, Salt and Preservatives.
Gluten-free
Pimenta Bode is moving fast and has conquered the hearts and minds of amateurs and renowned chefs from the culinary universe.
It is widely used in preparations such as chicken, baião de dois, bean tutu, white rice, feijoada, salads, salted pamonha, manioc flour biscuits! It also combines with pork and beef. Its preparation in preserves is very common, extremely sought after and harmonizes with northeastern cuisine.
Ingredients: Red Goat Pepper, Vinegar, Salt and Preservatives.
Gluten-free