Try them with spaghetti, pasta dishes, Asian stir-fry, sauces, salads, eggs, casseroles, and marinades, soups, stews and roasts. Ideal in bean soup and yellow cheese for more pungent flavor. Conbined well with oregano , marjoram , basil , parsley and garlic pepper
It is said that the name bukovo the greek word for the crushed peppers, was given from a monk who cultivated the 16th century in a monastery in Serbia . Bukovo was also the name of the monastery , which cultivated this pepper .