Which PEPPER is BEST for STEAKS? The STEAK PEPPER Experiment!

[@MrJreed1000]

U should do a steak with all the winners combined.. ~best Compound butter ~ best Garlic ~All peppers etc

[@AyamPhoenix]

do it on dry aged wagyu A5 Picanha 🤣

[@rmotta81]

MrJreed1000 and smoke 45 min etc. call it super steak experiment

[@nick_cala]

@@AyamPhoenix You can't! The queen only gets salt!!

[@AyamPhoenix]

@@nick_cala never understood that. Can someone please explain this to me😂

[@nick_cala]

@@AyamPhoenix That's just the Brazilian style I guess, and how Guga likes to make it.

[@jmunoz2982]

Ninja and mamao lucky to have a friend like you👌🏽

[@SousVideEverything]

I think I am the lucky one that gets to share my food with them. They are awesome friends!!!

[@yes5623]

Sous Vide Everything Guga you are a class act brother! Respect

[@legionary1656]

Rest in piece n1nja

[@biglezmate3830]

@@legionary1656 Huh?

[@legionary1656]

@@biglezmate3830 N1nja got kicked from sous vide everything

[@nr6010]

We need mamao to taste first- I feel sometimes his opinion is affected by you guys tasting it first. Want to see his reactions first pleaseeee

[@viethuongvothai686]

North Freedom actually, in the peanut butter steak experiment, mamao say ninja and guga are crazy because they like the steak

[@tmac205]

MauMau

[@missychaplin2930]

If that’s the case he’s dumb and his opinion doesn’t matter

[@mattchumoore4214]

@@missychaplin2930 wut lol

[@DayGrin_]

@@mattchumoore4214 She's not necessarily wrong 😬

[@Dakblake]

You make me want to go to the store and buy steaks...I am so hungry watching your videos! Great job as always!

[@SousVideEverything]

Thanks brother!!! I appreciate that... Yeah, can't go wrong with steaks!

[@evanlegere4154]

Guuga man i have only one suggestion, and I have worked grill stations in restaurants for years, so take me serious ahaha. In the restaurants i was more proud to work in we would sift the pepper through a medium-fine strainer to separate the big pieces from the powder. Keep in mind this was very doable for the volume we were doing (Like 1-2 quarts of pepper on a busy night.) the big pieces we would season meats with and save the powder for sauces and other things that wouldnt be getting seared. Especially when searing like you are, the smaller powder is more likely to burn and give an undesirable taste. Huge fan of all of you guys, keep the videos coming!

[@SousVideEverything]

Thanks for the advice!

[@Chunkosaurus]

@@SousVideEverything keep that in mind if you ever do steak au poivre either here or on Guga foods it makes a big difference. Also you should do steak au poivre sous vide I'm curious to see if it works

[@jeffreyim]

@@Chunkosaurus I'm not SVE, but I've done steak au poivre plenty of times with bavette sous vide and it's great. Vacuum seal steaks with coarsely ground rainbow peppercorns on them, refrigerate for 24 hrs, then sous vide at 135F for 3 hours.

[@MitchMcDaniel]

@@Chunkosaurus I've done Steak Au Poivre sous vide. It came out well. I did the sauce after cooking the steak instead of all-in-the-bag.

[@Chunkosaurus]

@@MitchMcDaniel yeah I imagine the traditional pan sauce has to be adjusted

[@gromzen]

Do a psychology experiment! Cook 2 steaks identical in terms of flavor, then serve one on a paper plate and one on a beautiful serving tray with garnish. See how much the visual aspect is playing a roll in the decisions of flavor!

[@nohomo47]

The garnish ads a taste

[@duaneharper6095]

Yes please do this make like 3 different steaks and have them compare pls

[@GawkerWeb]

That’s a really brilliant “dumb idea”. Holy crap Gromzen! Does the presentation influence perception? Wow.

[@TenToesUp450]

genius idea

[@robertorodriguez1086]

Gotta be honest Guga, I've been watching your videos since last year and at first i was super skeptical BUT now I can't quite stop watching your videos! Your good mood always hits the spot for me and make my day better. Keep on with the good work and super quality content! I've recommended your channel to everyone around me that loves food. Big hug from Panama!

[@jaybugni9272]

I became addicted as well. The first video I watched I was annoyed with the deeelicioouusss but now I'm always looking out for the newest video

[@plazmashock9092]

Did ninja escape a prison? Lol

[@JADERJEB]

😂😂😂😂

[@harrylopez9340]

There should be a drinking game for their videos! Like every time “Les Dewwit” or “DEEEELLLLIIIIICCCCCIIIOOOUUUSSS” is said you take a shot! 😂

[@kennethhicks2113]

I know it's been said but it can't be said enough, "Thank you" for the service and time you spend improving our eating pleasures.

[@salamiman223]

Not so long ago I asked "Guga, you always say you keep it simple with the seasoning, but what happens when you don't keep it simple?" This video is exactly what I wanted to see! Thank you for making this and keep up the awesome videos

[@nasher1992]

He knew it was the "mix" steak before you told him lol

[@jeeaharewhy7843]

Best Pepper Steak Seasoning = Salt + Rainbow Peppercorn Mix + Szechuan Peppercorns + Red Pepper Flakes

[@CrashBashL]

Guga: "swallow it and tell me the after taste" Ninja: "mmmM!!!"

[@MrMZaccone]

I used to use a mix of different colored pepper corns with a little bit of allspice mixed in for steak but I've reverted to just high quality black pepper to avoid a confusing flavor that might detract from the meat. Coarse salt, garlic powder, and freshly cracked black pepper just works.

[@thorwaldjohanson2526]

Awesome experiment! I have a suggestion: watch Alex french Guy Cooking "Did I Just Make Cacio E Pepe Better ?". He buys some really premium pepper and it seems to make a great difference. Perhaps do an experiment with different black peppers. Supermarket, amazon, special high grade pepper etc. Continue the Quest to perfection my friend :)

[@shuey298]

Haha yes another french guy fan! I love his videos. Guga should definitely check him out.

[@Gottix]

Try out Lampong and Tellicherry black pepper

[@IndomitableSuperHottie]

And he should buy from world of spices

[@gh0un]

YES! I suggested this one, finally :P

[@SousVideEverything]

Thanks for the suggestion!

[@JMadlock108]

I liked your comment! Lol 😂

[@aetu35]

niga

[@ronaldgosselink7519]

Where I live the peppermix is sold as "4 season pepper" not that is has anything to do with seasons, it is just a great mix of different peppers. The red peppers are actually pink pepperberries. All tougether they give a real nice flavour that mixes wel with meat and can be used in all sorts of dishes.

[@caseyanderson2222]

I love how you all stuck with the number A thing as a rolling gag. Just a small translation thing makes for a good laugh. You guys are great

[@StacyInLove1]

Maybe you could consider a "Round Two" for the great peppercorn test. I would think that getting quality Black Tellicherry Peppercorns (dry toasting them in a pan right before you mortar/pestle them) and using THIS black pepper instead of a "standard" black pepper... well... you may never go back. It is the best black pepper you will ever have and likely a game changer. A good quality White Sarawak Peppercorn may make you have serious doubts when you first smell them. The way they are made leaves them with an almost barn-ish aroma before you mortar/pestle them... but wow. Grains of Paradise is almost a pepper substitute (for those who are allergic to true peppercorns).... but it is truly meant for steaks (but I think best in combinations). There are others. Szechuan Peppercorns were close to my list. Pink Peppercorns are good in a mix but not good enough to bother putting to the test (on beef). For steak, I love to pan toast (dry) the black Tellicherry and mix in a little White Sarawak Peppercorn and Grains of Paradise. So... Round Two might be to put these three individually (and their combination) against the "standard" black and your mix. I have a feeling that Tellichery will be your "go to" black pepper. You will be hooked just smelling the aroma of them as they toast!

[@meat_loves_wasabi]

My current fav is Spice Mountain Smoked Peppercorns for my sous vide steak...after I blow torch it I will finish it off with a little bit more pepper it has a strong bbq smoky & slightly sweet aroma to it... basically is smoked black peppercorns over oak wood for 72 hours.

[@tuanthanhnguyen7409]

Guga looking at polluted Earth: I know they don't look good right now, but watch this. *pulls out flamethrower*

[@str3tchr]

This channel convinced me to get into Sous vide. My wife got me an Anova nano for my birthday and today I cooked our first meal Sous vide. This Channel helped tremendously, and I risked it and got some thick filets. Incredible, it was such a different experience and seeing such a uniform and perfect temperature across a thick steak was mind blowing. Can’t thank you enough, I love your videos and am having a blast watching them all.

[@JMadlock108]

"Number d is DAMN!" - Maumau 2019

[@peterf700]

I really enjoy your videos! What I missed were two other kinds of “pepper”: Sichuan pepper and Long Pepper. Could you try these two other kinds, too? Greetings from Germany!

[@jsong2153]

Sichuan pepper is not for the steak, NO NO NO, it will ruin your steak and your mouth :-)

[@juliancontreras6502]

“What Number are we On”? “D”

[@dialections1878]

Ninjas reactions are the best...that mix of all peppers was godly i already KNOWW!!

[@usarmyprepper]

This is awesome, Sam's club sells a grinder with all of them in it. I have been using it for over a year and really like it.

[@ryanpangle]

I still think you should have a video where you try viewer submitted seasoning blend recipes and pick the best one. Pit them against Guga's Rub.

[@ALegitimateYoutuber]

here's an interesting but simple experiment that might be worth trying. Is why not see if there is a difference in taste when you let a steak sit well seasoned. So you season and then vacuum seal a few steaks, and do them at different times. To see how a freshly season stake, a season for a hours, and one that has been seasons for a day or more compare. Is there a difference, is there not a difference. Because with a pork roast i did once, i forgot about it for a few days and the flavor was just amazing compared to previous attempts. And did it with s steak before to and the flavors just seems to come through a bit better.

[@extendedp1]

Good idea for a video

[@ericastein3926]

I always use a peppercorn medley grinder because black pepper started becoming too harsh on my tummy by itself and do prefer the flavor of the mix. Love seeing this experiment and the salt too seeing the subtle differences.

[@Yraens]

Showing Mamao tasting at the same time as you and Ninja works well Guga. Keep up the good work.

[@sos-vm9yi]

The pink peppercorn isn't a real peppercorn. It comes from the Peruvian tree which is related to the cashew tree. People who are allergic to cashews will get an allergic reaction to pink peppercorns as well.

[@SousVideEverything]

Good to know. But the package does say peppercorn.

[@docclabo6350]

SOS, you are exactly right. It is really a dried berry, which is probably why it was pasty. Guga, if you want a red version of a real peppercorn, you can find it on Amazon by searching for 'Cambodia Red Kampot Pepper'. It is rarely available outside Asia.

[@johnchase4408]

@@SousVideEverything Madagascar has a pink peppercorn.

[@adrianwilson7536]

The pink is actually also a invasive pest in Florida. Green is black peppercorn picked green, black is ripe allowed to dry, white is just black with the black exterior rubbed away which lowers the spiciness but is usually used in white sauce to avoid black specs

[@schaeferdp]

Hey Guga... You guys should run an experiment... Do fresh prime ribeye compared to 21, 45 and 60 day dry aged choice... See if buying fresh prime ribeye is juicier, more tender and more flavorful than a dry aged lower grade piece of meat.

[@schaeferdp]

DO IT GUGA!

[@jsgaming8201]

Im pretty sure he has done that already maybe not with ribeye tho

[@schaeferdp]

@@jsgaming8201 Link or lies! I don't recall that.

[@hawaiithomson]

Finally. I have been asking for pepper experiments for almost a year. Next time repeat but add the pepper just before serving

[@djame2517]

Every time, Every time you guys impress me. I love your channel. Get a t-shirt with "Watch this!" on it together with the flame thrower. I will buy that.

[@josephstevsns9506]

can you do a video talking about all the different knives you use?

[@plar4030]

About time!!!! Awesome experiment!

[@SousVideEverything]

Notification SQUAD in the HOUSE!!!! 👍🤙🤘

[@Fiachbuay1987]

I like to use this Tuscan Spice blend when I am grilling steaks. It is absolutely amazing.

[@iham1313]

FINALLY! i watch SVE for some time now and always wondered, why you call it "NUMBER" a, b, c :D as english is not my mother tongue i was irritated a bit, but now i got it :D

[@FireWaterCooking]

I like to use a little coffee with my steak rub as it gives a little enhancement to the pepper flavor...

[@SousVideEverything]

That works well!

[@JesusChrist-yh4pi]

Care to share what your rub is?

[@danx7895]

Fire & Water Cooking Yes, I would love to hear the recipe for the run as well :)

[@AyamPhoenix]

@@danx7895 im gonna leave this here and wait for him to reply

[@abelfamulari7032]

that sounds interesting and deeeeeeeeeelicious :D

[@daveyjones8554]

I love the way Ninja shows how tasty it is with his whole body XD

[@ojhghrgkjehgg]

Would love to see a video where you combine everything you've done. The best Pepper, the best searing, the best Temps, everything. Make a super steak!

[@argumentfromignorance2410]

Now that we know that black is the path, you need to do a second round with a variety of black peppers: Madagascar, Kampot, Malabar, Sri Lanka, etc. Keep up the good work !

[@ElChilo117]

Hey guga you should try to make a sous vide steak and not sear it and give it to ninja like a joke 😎

[@tytusmeister9836]

You actually have to sear them because fat does not render or become soft like other traditional cooking methods

[@Eng586]

@@tytusmeister9836 it’s supposed to be a joke

[@afredhguy1541]

Most iconic part: i know they dont look good right now but watch this

[@elsos8711]

I stumbled onto your site, and I have to tell you its awesome! I love the amount of time you put in the pre and post production, it shows. Also, when smellavision comes out, can you make sure you use the smellavator? That will be great!

[@TheOriginalFayari]

I have been binging this channel for three days now. I love all the steak experiments.

[@Mike007_]

The red is not real pepper, these are actually berries that you mix in, because red real pepper is expensive and rare. The red fake berrys called Schinus terebinthifolius. The real red pepper called kampot rouge. You dont find kampot rouge in normal pepper mixes. Then there's the other right pepper that looks like an elongated pine cone. called piper longum, he have a different taste like the other^^.

[@porsche911sbs]

"Red pepper" can also refer to red pepper fruits... named after put unrelated to pepper corns (the plant group that includes black pepper). Often when you see "red pepper" powder it is ground and dried or dried flake cayenne pepper.

[@tony_25or6to4]

No Szechwan peppercorns? It's more of a numbing effect.

[@asaenvolk]

Szechwan peppercorns are not a type of pepper, it belongs to the citrus family.

[@rmotta81]

I add to my briskets all the steak winner lessons here, will try all peppers next. I started objecting Umami on my brisket because of you.

[@proudamerican4050]

I love watching these older Guga videos. Curb side flame thrower. Wow how this channel has grown 🔥❤

[@lukasmacaulay3051]

Brother, youre the only account i turned on post notifications for! LOL

[@SousVideEverything]

Thanks Lukas! You are the best!

[@dstein111]

Guga do you sear your steaks on the curb in front of your house?

[@benzmansl65amg]

I believe it's his office. Dedicated.

[@rah1752]

Ha

[@SousVideEverything]

Office brother, that curb is pretty delicious if you know what I mean. 😂😂😂

[@-EchoesIntoEternity-]

@@SousVideEverything no wonder all the wild animals are drawn to that curb at night 😂

[@accordracer619]

It's green screened in the office

[@juliankirby9880]

My dad and grandma grabbed that same pestle and mortar from the Salvation Army for me. I just. Noticed we have a matching utensil! I like it much more than my wooden one.

[@sherlockholmieblitz4814]

This kind of shows that seasoning steaks other than simple steaks is a good thing. As much as people want to focus on just the flavor of the meat, proper seasoning still adds flavor and makes it more enjoyable.

[@kirillosl.6842]

Some say you can't overcook food in a sous vide, what happends if you let it "cook" for way too long? Like 15 hours?

[@TheGarchompxd]

Meat mush

[@samasterchef]

Kirillos kkksss depends on the temperature and cut of meat, but at Guga's preferred temp, all of the protein would denature and collagen would break down entirely, so you'd end up with meat that resembles stewing meat rather than steak.

[@Woboito13]

He had a time experiment. You should watch that one too get their thoughts (great video). But as other said, it turns small cuts' texture to mush and it doesn't resemble a steak's texture. If I remember correctly, 2 hrs was their preferred time.

[@jeremymanuel8136]

Kirillos kkksss it has a roast flavour.

[@depression3285]

You forgot szechuan! ;) it might not have been too pleasant though.

[@johnchase4408]

I don't think Szechuan comes in a "peppercorn".

[@snigelsallad]

@@johnchase4408 it does

[@nursultantulyakbaycats]

there's szechuan pepper corn, although they are not technically a part of the pepper family

[@SamsonGuest]

@@nursultantulyakbaycats neither is the red pepper.

[@kellychicky7500]

Just an FYI. The reason the RED peppercorns turned into a paste is because they are not actually a peppercorn at all. They're a berry that has been marketed as a peppercorn. Still quite tasty though. Good on delicate foods like fish. White pepper is good with beans, soups & pork. Chinese dishes use white pepper a lot. Green peppercorns seem to have the most robust flavor and are my favorite. Love it on chicken! Black pepper is just a good all purpose pepper.

[@gw5976]

In Chile I also use the mix of 5 peppers ... it is a really incredible flavor for all kinds of food .. the pizzas I make are finished with that pepper .. I understand that you like it with black pepper, because it is a known flavor. .. but the mix is too incredible .. Saludos Guga!! siempre un grande!!

[@jonremington6236]

You need to apply for master chef and ask them to do a season of just youtube amateur chefs.

[@PedroSilva-kq9yd]

Pimienta negra... Re100 molida

[@michaltaranza365]

Guga you nailed it! I am using Pepper mix for a long time I love that aroma and flavour so much. Now I am going to cook my own 2" ribeye. Yes baby! :-)

[@heeroyuymitedu]

Great video as always Guga. I'm glad you're finally making more of the videos that helped make your channel one of my go tos as i was learning how to sous vide. All the insightfulness about whether to use butter or not (not) and what kind of garlic was best used in sous vide (powdered) and onions, etc I learned from you. You kind of went wagyu crazy there for a while, While cool to watch, its not something the typical home cook will use or experience often, so I like it when you use meats and give recipies and tips that help out people that want to use sous vide to go over the top. You really don't need sous vide to make a wagyu or a prime steak to be awesome, they're awesome all on its own! So keep making these videos and thanks!

[@user-pz9uj5mj5y]

White, red, black, and green. Long ago the four nations lived in harmony. Then everything changed when the red nation attacked. Only the avatar, the master of all four elements could season them.

[@hyperfruit541]

Tf

[@hyperfruit541]

Lol

[@fear7012]

Could you try injecting meat? I saw it on a BBQ video where they inject the meat with sauce, not sure if you ever tried that before on your channels.

[@JKIZZLLE]

Fear would be good for a cheaper cut! Definitely not on cuts like these. Would be a good idea to see if he can turn a cheap cut into a good tasting one by injections!!

[@nikumeru]

I LOVE the 4 pepper mix, it's just amazing.

[@40SnWfan]

Pre-seasoned Experiment! Salted the previous day. Salt and pepper the previous day. Salt, pepper, and garlic previous day. Or sesioned right before cooking.

[@hyperfruit541]

Salt test? Smoked salt Sea salt Soy sauce

[@thundxagxd]

What about seasoning salt?

[@porsche911sbs]

spice test: black pepper vs. cumin vs. coriander vs. nutmeg vs. smoked paprika vs. mustard powder vs. garlic powder vs. onion powder vs. etc.

[@aimanem5591]

Who the hell disliked this!!?? Oh wait probably vegetarians

[@andrewnehme5396]

Aiman Em Nah Vegans and vegetarians but mostly vegan I think

[@El-fm3hw]

”I like the mix” lmfao. Just did my first cook with the Anova you sent me turned out deelicious

[@jonathancarrion3982]

Perfect experiment I’ve got the mixed one at home definitely gonna try it cause it’s just been sitting there

[@SofianeGuerfali]

You guys become very predictable. I guess you got used to the same taste so the outcome is almost always the same

[@kukolino]

I 100 % agree, I use mixed pepper corn for years on my steak's !! Caned green pepper corn mixed in a demi glace, makes the beast steak sauce !! White pepper in white sauces, and black pepper in soups ! Red pepper corns are great in chili and salsa !!!

[@Semajdiego]

Yay! I suggested this a while back! Glad to see you guys take this experiment on!

[@Cookoutcoach]

Fantastic video guga, I’ve always wondered about the pepper medley grinders I’ve seen, I’ll have to give it a shot next time I’m at the store

[@brettevill9055]

One time I got a pepper mix that combined black pepper, white pepper, green pepper, pink pepper (schinus), and "Jamaica pepper". The Jamaica pepper turned out to be what I call "allspice", which some people call "pimento" or "pimenta". That mix was pretty good, and ever since I have sometimes put allspice in my beef stock and in my seasoning for roast beef.

[@nightfire255]

as a chef, i use red pepper raw as a finishing touch all the time. drop a bt of crushed red pepper on top at the end not only lightening up the dish but increase the flavor as well. My favorite is green pepper for sauce. Try the mixture of black, white, red, sichuan pepper and star anise. Roast them, grind them from a pepper mill to your steak. The flavor is awesome

[@blissfulmistahd]

nice experiment! seems you guys are running towards half a million subscribers sooooo fast! great testament to your videos!

[@craigp497]

love your channel, but the chuck end has the most spinalis dorsi on it. the farther down the longissimus you go the less dorsi you get. also the way you cut them is called bnls country style ribs. you can get the same quality with a chuck eye off the chuck roll for less money, fyi

[@lavergadezambada]

The volume thing never gets old 🤣

[@TheRealNormanBates]

I will also have to say that your videos are a perfect example of how to use music in a video. It's not just the "sear" music and the "final reveal" music, but how you have music _QUIETLY_ playing in the background, yet we can still clearly hear you speak. Too many videos either play music so loud it conflicts with the people speaking, or there isn't any music at all to lift the video up.

[@davewho2332]

Guga I wanted to say ur vids are super fascinating and I watch them all the time. I even get in trouble for watching them in class. Thanks for these awesome videos

[@rmotta81]

As a fan I wait when you say “Less doit” hahaha I love it. Dude would love to shake your hand you changed how I do steaks FOREVER

[@IceMaverick1986]

When you cut that beautiful steak in half, you broke my heart :( but the results were so awesome! You need a Restaurant!!!

[@luiscarlosgulias3050]

The aromatic compounds of pink pepper are much more volatile than those of white, green and black pepper. For this reason, pink pepper is used in mild tasting preparations or preparations that require little heat and is added in the end, usually whole.

[@BMG154]

I love your mission of answering the most difficult decisions in life. Keep up the good work!

[@-shadyG]

They all look Super tasty. A really fun experiment we can all enjoy with our families. Thanks guys

[@juliankirby9880]

I use a full peppercorn blend, I blend Himalayan pink and sea salt, and I use some granulated garlic and onion powder as a base seasoning for most meats and vegetables . The salt blend is a 1:1 ratio, the pepper:salt:garlic:onion ratio is 2:2:1:.5. Just got to learn how much to use on each thing so as to not overpower the food

[@HaiFishing]

Ninja back at it with destroying my speakers every time he eats a delicious steak 😂

[@tristen4704]

Your reactions to these steaks are so wholesome and hilarious. I love watching your videos!

[@Karthausernelke]

How does ninja know that "number D" contains the pepper mix before guga even revealed whats on it 😂🤔 (11:31)

[@drbelli]

when u mortar dry stuff like pepper corns , use a lill bit of coarse salt inside de mortar, it helps crushing and also enhance the flavor of the peppers

[@DharmeshK12]

Why hasn't this channel gotten a million subs yet? I mean the quality of the vid seems like it

[@TheOneAndTrueHead]

8:13 Guga is like a surprised cat standing up

[@teh_hem]

As someone said the red pepper (in italy we call it pink pepper) does not come from plants in the pepper family, the big surprise is that green, white and black pepper comes from the same plant, if you pick the grains earlyer they are green, when you take it and dry it it becomes black, white pepper is just black pepper without the bark, so it should be less “prickly” in a sense I do agree that the mix is awesome, i usually put only the black (freshly ground is soo good) Also for pork i like coriander, but that is another video i thnk... :) Thanks a lot for the videos, they are amazing, all my friend love the sous vide porchetta!!

[@billybob0092]

Honestly the quality of your videos are beyond even what is on the tv. Very impressive Guga keep it up 👍

[@WowplayerMe]

Good job boys. I have to agree with a mix of all peppers, since I found the mix of whole peppercorns, that's all I use in my pepper mill now & it goes into everything I cook.

[@Selle78]

Hi guys. First things first, I LOVE all your work and effort. Regarding this video, You guys have to test roasted mixed peppars before sous vide. Roasted peppers changes the taste on the pepper to whole new level. Dont have to be mixed peppers, this is also valid for all peppers. Try it! I´m sure you going to love it as well. Best wishes from Turkey :)

[@Obi1kenobi10]

I prefer a mix. I get all the peppers and mix myself. Then into the pepper mill.