The municipality of Almopia in Northern Greece is one of the few producer areas of traditionally smoked chili flakes. In the remote villages of Garefi and Ksifiani the locals use their red horn pepper produce to make a smoky, sweet, and delicately spicy chili that is very popular in their region but almost unknown elsewhere. Every fall their supplier smokes his peppers with birch wood, according to a traditional process that lasts for three weeks. For an unexplainable reason, their male customers are particularly fond of this spice.

Chili flakes can be used in the cooking or as a seasoning. Being only delicately spicy, they are great for giving a deeper flavor to your favorite meals. At Daphnis and Chloe they love to pair them with oregano or fennel seeds. They always add them to their pizzas and tomato sauces.