Crushed Red hot Pepper Flakes (Bukovo)

Bukovo takes its namy by a monk who cultivated it in the 16th century in a monastery in Serbia. This monastery was also called Bukovo.

Goes well with oregano, marjoram, basil, parsley and garlic, pepper.

It is used in pickled cabbage and is recommended for tripe and in general for soups, boiled and roasted. Ideal in beans, in sauces, also added to yellow cheeses for a more spicy taste. Try it with spaghetti, pasta dishes, salads, eggs, stews, marinades.

Properties:
It is a good source of fiber, folate, vitamin A, C, B6, K and manganese. Because bukovo comes from the pepper, it is composed of lutein, zeaxanthin, beta-carotene and lycopene. The main ingredient, which is responsible for the pungency of the fruit, is capsaicin.