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Pepper Tamari is an aromatic finishing sauce with a rich, consistency that might remind you of Dashi RDX. Pepper Tamari has become a noma essential over the past few years. It’s also the first tamari we’ve shared beyond Copenhagen. One thing to note is that Pepper Tamari is far from spicy. We turn to this tamari for the uniquely fragrant notes that come from the use of ground Madagascar pepper.
Start with peaso, end with pepper
To make Pepper Tamari, we blend a noma-style peaso with water, freeze, and then ice-clarify to get a clear liquid that we reduce to a syrupy consistency. We accent that syrup with ground, aromatic Madagascar pepper that brings notes of nutmeg, cumin, allspice, and Szechuan. It’s more fragrant and delicate than it is spicy.
A good shake, the perfect finish
Pepper Tamari is a finishing sauce that’s great for brushing onto barbecued seafood, drizzling over grilled vegetables, or whipping into your favorite butter for a bit more flavor. Just avoid direct heat and remember to shake well before use!