* Key Specifications/Special Features :
- Cultivation Type: Conventional
- Weight: -
- Grade: AAA (High Quality)
- Maturity: 100%
- Color: As Picture
- Taste: less pungent heat due to the chemicals that are stripped away when the skin is removed, earthy flavor.
- Shape: As Picture
- Scientific Name: Piper nigrum
- Seasonality: All year round supply
- Place of Origin: Indonesia (West Java, Sulawesi, Ambon. Sumatera)
- Port Of Loading: Tanjung Priok, Jakarta / Belawan, North Sumatera
- Payment Term: T/T 50% Down Payment and 50% after copy Bill of Lading OR 100% L/C At Sight
- Order Rule: 2 Months PreOrder (for the first-time buyer) if the order is more than 20 Metric Ton
- Delivery Time: Shipment within 2 to 3 weeks (for the first-time buyers)
- Documents: Original Bill of Lading /Airway Bill, Commercial Invoice & Packing List, Phytosanitary Certificate, Certificate of Origin
White pepper (Piper nigrum) is a flowering vine in the family Piperaceae. Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. White pepper is prepared by having the outer layer removed before or after drying, leaving only the inner seed. Peppercorns are widely believed to the most commonly used culinary spice in the world. It has been used throughout history in herbal medicine and to preserve food. White pepper may aid in digestion. White pepper can assist in energy production and antioxidant defense. White pepper may improve dental health. White pepper may help skin conditions. White pepper may help with weight loss. White pepper is helpful for improving bone health.
White pepper - After being harvested, the outer layer of pepper will be peeled off, leaving only the white kernel inside, which is called white pepper. - Color: white or gray white - Packing: In 25kgs PP bag; 14Mts per container 40 HQ ; or as buyer's request. - Payment: T/T, L/C - Delivery: 7 - 10 Days after signed Sales Contract - Origin: Vietnam
White pepper is obtained by removing the dark outer part of the pericarp of the dried peppercorn, and the flavor is less pungent than that of black pepper. The outer coating is softened either by keeping the berries in moist heaps for 2 or 3 days or by keeping them in sacks submerged in running water for 7 to 15 days, depending on the region. The softened outer coating is then removed by washing and rubbing or by trampling, and the berries are spread in the sun to dry. Whole white pepper can also be prepared by grinding off the outer coating mechanically. Use white pepper to season light-colored dishes like cream sauces, soups, potatoes, pasta, and seafood. White pepper has a pungent flavor so use less than you would black pepper. White pepper is a good source of flavonoids, vitamin A, and vitamin C. These aid in lowering high blood pressure. Thus, white pepper may help manage blood pressure. MOQ 5 MT Supplied from Vietnam, India, Indonesia, and Sri Lanka.