Smoked Bukovo hot, hot red pepper flakes, (Capsicum annuum). ID: 784-49

Now the well-known and beloved hot bukovo is also smoked, for unlimited enjoyment.

Bukovo comes from red peppers, either sweet or hot, which are dried and then crushed. So, in addition to the hot boukovo, there is also the sweet - something that not many people know!

Where did it get its name?

Bukovo was a village in the former Yugoslavia, Bukovo 13 km outside the Monastery (present-day Bitola). Very close to the border with Florina and Prespes.

The name comes from the word bukva , which means "beech" and is due to the beech forest around the village.

It is said that in a nearby monastery, a monk was cultivating a kind of red hot pepper, from which the spice came.

In Slavic languages ​​it is called "bukovka" and in Greece it retained the name of the village associated with its origin: "bukovo".

Where is bukovo used?

Its taste is spicy, but pleasant. It is hot, but not as hot as chili, and gives food color and aroma.

Bukovo can usually be used in

In marinades for all meat, poultry and strong-tasting seafood.

In all minced meat preparations (kebabs, burgers, meatballs, etc.). We can even use them in fish or seafood meatballs (eg with shrimp or mussels).

On all skewers and generally grilled (steaks, ribs, etc.) on the grill, grill, charcoal or pan.

In mashed potatoes, baked potatoes and boiled. It also gives intensity and flavor to french fries.

In breadcrumbs and batter mixes for vegetables, meat and fish.

It is perfect with legumes, e.g. boukovo flakes in bean soup, a little cayenne in chickpeas, paprika in lentils (especially red ones).

In braised but also in lemonade cooked. Also, in cooked dishes with orange (zest + juice).

In dressings (lemon oil, vinaigrette, yogurt sauces, mayonnaise) for grills and salads.

In dips and spreads with vegetables or legumes, e.g. hummus, eggplant salads, pepper spread,

Try them on all vegetables: in carrot and orange soup, over boiled broccoli and cauliflower, in dressings for coleslaw, in oily beans, in boiled or smoked greens, stuffed.

In the northern regions of Greece, it is usually available as an option to accompany the pitogyros, the feta served baked in aluminum foil and of course the "bougiurdi".