Umzimvubu – pepper, chili & ginger – gives dishes a pleasurable spiciness
This trio lets you wallow: Because when pepper, chilli and ginger join forces, an ingenious mixture is created that goes from meat to fish and vegetables to raclette.
Recipe suggestions: Umzimvubu goes great with poultry, tofu, casseroles and lasagna. Umzimvubu tastes just as delicious in salads, the hint of ginger gives the salad a flowery note. By the way, if you have already tried Umzimvubu on raclette, you will be enriched by a pleasurable experience……. and become a repeat connoisseur!
Ingredients: black pepper (FLO), chili, ginger, pink pepper
Content: 50 g
MAX HAVELAAR certified pepper
Originally handed down by a traveller through Africa:
“From the starting point at Drakensberg, the mighty Umzimvubu River reaches the sea through a narrow gorge at Port St Johns. Here we enjoyed an exquisitely grilled fish in a thatched patio garden overlooking the river. Early in the morning freshly caught fish, rubbed with a ginger, chili and lemongrass paste, additionally seasoned with black pepper and then grilled to perfection – a unique feeling of happiness!