Sea salt, pepper & porcini grinder – 140 g seasoning blend in a grinder • freshly ground at the point of use • pepper and porcini percentages are not stated on the label
The Geusi Vounou grinder contains a 140 g seasoning blend of sea salt, pepper and dried porcini mushrooms. Because salt is already part of the blend, there is no need to season a dish as though using pepper alone. The label does not state the percentage of pepper or porcini, so we do not calculate or estimate their proportions in the blend.
- ● seasoning blend in a grinder • ground at the point of use
- ● percentages not stated • the proportions of pepper and porcini are not specified
- ● contains sea salt • taste the dish before adding more salt
- ● not labelled organic • the supplied label does not identify it as organic
How to use the sea salt, pepper and porcini blend
The Geusi Vounou grinder contains a seasoning blend of sea salt, pepper and dried porcini mushrooms. It is not simply a pepper blend or pure ground mushroom. Sea salt forms the base, pepper adds a sharper note and the dried porcini mushrooms bring an earthy mushroom flavour.
Grind the blend directly over food during preparation or once the dish is ready. It works particularly well with ingredients that take on mushroom flavours: potatoes, eggs, pasta, rice, pulses, meat, vegetables, mushroom sauces and smooth soups.
As the blend already contains sea salt, add it gradually and use any extra salt only after tasting. The percentages of pepper and dried porcini mushrooms are not stated on the label, so their exact proportions in the blend cannot be determined.
How to use
- Before cooking – grind the blend over meat, potatoes, vegetables or mushrooms before roasting or grilling.
- During cooking – add it to sauces, soups, risotto, braised meat or pulse dishes.
- On finished dishes – grind it over eggs, pasta, mashed potatoes, roasted vegetables or smooth soups.
- For a simple mushroom dish – combine it with butter, olive oil or cream and use with pasta, rice or potatoes.
Start with a small amount in milder dishes. The blend contains both salt and pepper, so it adjusts the saltiness, heat and mushroom note at the same time.
Suitable for
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For soups or thicker pulse dishes. Use the grinder during cooking for seasoning, or at the table for a more pronounced pepper and mushroom note.
Did you know?
- The blend contains only sea salt, pepper and dried porcini mushrooms.
- Use it before cooking, during preparation or on the finished dish.
- As it already contains salt, taste the dish before adding any more.
The product is not labelled as organic.
What the salt, pepper and porcini combination adds
- Three ingredients – sea salt, pepper and dried porcini mushrooms.
- Mushroom flavour – dried porcini mushrooms complement the saltiness and peppery heat.
- Freshly ground – grind the blend directly while preparing or serving the dish.
- Before cooking – use on meat, vegetables, potatoes and mushrooms before roasting or grilling.
- During cooking – add to sauces, soups, rice, pulses and braised dishes.
- When serving – use on eggs, pasta, mashed potatoes, vegetables and smooth soups.
- No need to mix separate seasonings – salt, pepper and mushrooms are combined in one grinder.
- 140 g pack – the blend is supplied directly in the grinder.
The grinder with sea salt, pepper and porcini mushrooms can be used before, during or at the end of cooking. It works particularly well with potatoes, meat, eggs, pasta, rice, pulses, vegetables and mushroom sauces.
Why choose Geusi Vounou
Geusi Vounou is a family farming business from the Grevena region of northern Greece. Its fields lie near the village of Vatolakos at an altitude of approximately 600 metres, and the business manages the production, processing, packing and sale of its own products.
The brand’s story follows the legacy of grandmother Magdalini, who passed on the family’s respect for nature, farming and traditional ingredient preparation. The current generation builds on this experience through modern processing, standardisation and control of each production stage.
Geusi Vounou aims to bring Greek flavours beyond its domestic market and combine regional foods with quality control. Its production facilities operate under HACCP and ISO 22000 systems; the organic designation applies only to products with the relevant certification.
A family farming story
The brand builds on the family’s experience in the Grevena region and the legacy of grandmother Magdalini.
Origins in the Grevena region
The business’s agricultural base lies near the village of Vatolakos at an altitude of approximately 600 metres.
Production and packing under its own brand
Geusi Vounou combines agricultural production with processing, packing and bringing its products to market.
Controlled production process
The production facilities operate under HACCP and ISO 22000 systems, while certified organic products are labelled separately.
Ingredients
Sea salt, pepper, dried porcini mushrooms.
Allergens: not listed separately on the supplied label. The product cannot be described as allergen-free based on this information alone.
Weight: 140 g. The product is not labelled as organic.
FAQ
What does the Geusi Vounou grinder contain?
The ingredients are sea salt, pepper and dried porcini mushrooms. No other ingredients are listed on the label.
What does the blend taste like?
The flavour is salty, peppery and mushroomy. It seasons steaks and other dishes evenly.
Does the blend contain real porcini mushrooms?
Yes. The ingredients include dried porcini mushrooms. Their percentage is not stated on the label.
Do I need to add salt separately?
The blend already contains sea salt. Add any extra salt only after tasting the finished dish.
Can the blend be used before roasting or grilling?
Yes. Grind it over meat, potatoes, vegetables or mushrooms before cooking.
Can the blend be added during cooking?
Yes. It works in sauces, soups, risotto, pulse dishes and braised dishes. Add it gradually because it contains salt.
Can the grinder be used on finished dishes?
Yes. Grind the blend directly over eggs, pasta, potatoes, vegetables, meat or smooth soups.
Why do we say “pepper” rather than “black pepper”?
The source information for this product identifies the ingredient simply as pepper. We therefore do not add a more specific pepper type unless it is stated for the product itself.
Are allergens listed on the label?
Allergens are not listed separately on the supplied label. This does not mean that the product is free from allergens or their traces.
Is the blend organic?
The product is not labelled as organic on the supplied label, so we do not describe it as organic.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734237 |
| Net weight: | 140 g |
| Form: | seasoning blend in a grinder |
| Ingredients: | sea salt, pepper, dried porcini mushrooms |
| Country of origin: | Greece |
| Uses: | meat, potatoes, eggs, vegetables, pasta, rice and pulses |
| Producer: | Geusi Vounou, Vatolakkos, Grevena, Greece |
| Suitable for: | Vegan |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
