White Pepper from Sri Lanka has been famous the world over due to the unique appearance , fragrance and high essential oil content. In flavour and fragrance, Sri Lanka’s spices stand in a class of their own.
As pepper berries ripen, they turn from green to yellow and then to red. If the end product is to be black pepper, the berries are picked while still somewhat immature and then dried. The entire berry or peppercorn is used. As the berries dry, the skin wrinkles and turns deep brown or black.
When ground, the peppercorns yield a powder of light and dark particles. White pepper is produced by removing the dark skin and using only the core. The berries are left to ripen longer on the vine, which makes it easier to remove the skin. After harvesting, mature berries are soaked to loosen the skin, which is then rubbed off entirely.
The cores, or white peppercorns, are put out in the sun to dry. White pepper is used primarily in dishes and food products where dark particles would be undesirable, such as light-colored sauces and salad dressings, mayonnaise and cream soups. In Europe, however, white pepper is traditionally preferred over black pepper for household and restaurant use.
Our Spices are grown in the wild and as such could be considered organic. They are free of any pesticides and herbicides.
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