A true speciality! The leaves of the plant are harvested from August to October. They are dried in the sun when fresh and then sprayed with water again. The leaves are then fermented in wooden containers for about 24 hoursand then rolled and dried.
The freshly harvested leaves contain glucosides, which are converted into the substance phyllodulcin during fermentation, thus developing the sweet taste with a slight aniseed note.
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