Applewood smoked black pepper is a fusion of ethnic products: Black pepper from Brazil and Vietnam, Applewood from the high sierra mountains in Chihuahua and the ethnical methods of preservation of foods from the Native Americans (Mayan and Aztec people) in South and Central America.

The smoked process is 100% natural with the same method used by native Americans that was successful for meat and fish. Pits are dug out and are connected through an under-ground tunnel in one of the pits the Applewood fire is kindled. In the other one is the black pepper lying on a metal stainless steel mesh. The draft lets the smoke go over the black pepper so it gets smoked. This process is done for as long as 10 days until flavor and color is met.

The unique blends of flavors created by our R&D staff will delight your culinary senses. Our fancy gourmet smoked black pepper is perfect on BBQ ribs, marinades, for fish, meat or salads.