From Daphnis and Chloe:
The hot and sweet peppers of Almopia ripen at the end of the season, in September. After being washed and hand-sorted, the fruits are slow-dried on birch wood for 10 days. During this period, the farmers work in shifts guarding the fire night and day, making sure it never goes out. The richly colored, aromatic peppers are then destemmed and crushed manually, giving life to the spice collectively known as “Boukovo.”
