Perique process does not need charring. Nor does it need a "starter" culture. Tobacco comes with its own coloring and microbes. It's also not clear what the extent of microbial processes (vs. the expressed intrinsic enzymes and the relatively anaerobic conditions) contribute to the process.
If you go off the rails trying to liken it to making whiskey or beer or yogurt, I think it only confuses the matter. Any specific research on the involved biochemical and possible microbial processes of the Perique process would be welcomed.
Bob
If you go off the rails trying to liken it to making whiskey or beer or yogurt, I think it only confuses the matter. Any specific research on the involved biochemical and possible microbial processes of the Perique process would be welcomed.
Bob