Bukovo Smoked Chilli Flakes


In a nutshell: These sweet, smoky Bukovo chilli flakes are smoked over birchwood in remote villages in Northern Greece. Add them to spicy feta cheese dips, grilled meats and veggies.

Great Taste 2017 1-star award winner

The municipality of Almopia in Northern Greece is one of the few regions still producing smoked chilli flakes. In the remote villages of Garefi and Ksifiani farming families use their locally grown red horn peppers to make smoky, sweet, and delicately spicy chilli flakes that are very popular in their region. Known also as 'Bukovo' peppers in this area and in nearby Macedonia (FYROM) but almost unknown elsewhere in Greece. Every autumn our supplier smokes his peppers with birch wood, according to a traditional process that lasts for three weeks. In the local tavernas, they add them to spicy feta cheese dips, grilled meats and slow-cooked vegetable stews. Being only delicately spicy, they are great for giving a deeper flavour to your favourite meals.

Details 65g

About Daphnis and Chloe
Daphnis and Chloe was established in a small Athens workshop underneath the Acropolis in 2013. Inspired by the long tradition of using sun-dried herbs in Greek mountain and island villages where locals hand-pick herbs to dry on their roof-tops or hang in bunches from their balconies, Evangelia Koutsovoulou began her search for the finest herbs and spices that Greece could offer. Thanks to an immense diversity of microclimates, Greece is home to some of the best herbs in the Mediterranean. The result is a carefully curated collection of wonderful herbs that will add fragrance and depth to all types of dishes – sprinkled over feta cheese, grilled seafood and meat dishes or added to sauces, soups, salads and stews. From beautiful wild thyme flower buds that are picked just before they burst open in the springtime all over the Aegean islands, rare smoked chilli flakes from Northern Greece, fragrant and sweet marjoram from Captain Corelli’s island (Cephalonia), aromatic oregano from Amorgos and an intense, fruity sage that goes brilliantly with all pork dishes and makes a restorative tea when you’ve got a cold.

All the herbs and spices are either picked wild or from small organic family-run farms. Handpicked and processed with non-invasive artisanal methods, in order to maintain their unique taste and fragrance all the way to your kitchen. Harvested at the peak of their potency the leaves and flowers are left whole on purpose: Crush them with your fingers to release their highly aromatic volatile oils right when needed.