To produce white pepper, ripe pepper berries are harvested and soaked to remove the outer layer through fermentation or mechanical methods. The inner seed, or peppercorn, is then dried to achieve its ivory or pale cream hue.
Sri Lankan white pepper offers a subtle heat with floral and earthy undertones, making it an ideal choice for dishes where a milder pepper flavor is desired. It is commonly used in light-colored or creamy dishes, such as white sauces, soups, mashed potatoes, and seafood preparations, where the dark specks of black pepper may be undesirable.
With its delicate flavor and ability to seamlessly blend into a wide range of recipes, Sri Lankan white pepper adds a refined touch to culinary creations, making it a cherished spice in kitchens around the world.
Technical Specifications
- Origin: Sri Lanka
- Botanical Name: Piper nigrum
- Color: Pale ivory to creamy white
- Flavor: Mild with floral and earthy undertones
- Processing: Ripe pepper berries are soaked to remove the outer layer, and the inner seed is dried
- Particle Size: Varies depending on processing method, typically fine to coarse
- Moisture Content: Typically low moisture content to ensure shelf stability
- Packaging: Available in various packaging options including bags, jars, or bulk containers
- Shelf Life: Long shelf life when stored in a cool, dry place, typically several years
- Usage: Suitable for use in a wide range of culinary applications, particularly in dishes where a milder pepper flavor and pale color are desired.
Grades & Packaging Details
- 25 kg Food Grade Cartons & Bags
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