The Karatzova peppers used for these smoky chili flakes are grown today by a handful of families living on the northern border of Almopia. Once ripe, these meaty, slightly spicy peppers are washed, sorted by hand, placed on birch wood and slowly smoked for 10 days. During the smoking process, the farmers take turns watching the fire day and night, to make sure it never goes out. The chilies are then de-stemmed and crushed by hand, resulting in a spice blend collectively known throughout Greece as Bukovo.
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