Korean Pepper
Posted: Wed Mar 06, 2019 23:19
Not trying to sell or endorse anything here just wanted to share something I found really nice and that is this korean pepper. I don't know if anyone has used this before but I use this when making kimchi and decided to try it in some things this year. I used it in both capicola and sopressata and was pleased with the results. Though the package claims it to be "hot" I find it more on the mild side and in my opinion it is like a cross between paprika and red pepper. I used it in both salami and capicola and with the capicola I gave it a second dusting after I removed the meat from the casing and cryovaced it for storage. In doing this it really gave the capicola a pretty appearance while adding another level of flavor. It also gave the salami what I felt was a more attractive color but was not overpowering at all. At less than $6/lb I thought it a pretty good bargain too and thought it worth mentioning if someone was looking for another spice to add to their creations.