Smoked Chilli Flakes

Grown in Almopia by a select few farms, this variety of red peppers (Karatzova) have been cultivated in the region since the times of the Ottoman Empire.

Once ripe, these mildly hot peppers are washed, hand-sorted, placed on birch wood and slow-smoked for 10 days while under watch day and night. Once dry they are destemmed and crushed by hand.

A great addition to soups, stews, sauces or sprinkled on top of yoghurt or baked feta.

50g.

Daphnis and Chloe, Athens, Greece.