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White Pepper2018-01-20T05:11:37+00:00

About White Pepper

White pepper consists of the seed of the pepper plant alone, with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried
Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like salad, light-coloured sauces and mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavour from black pepper, due to the lack of certain compounds present in the outer fruit layer of the drupe, but not found in the seed.

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No Minimum Order Conditions

Private Label : Offered

Best Prices (with Quantity Discounts)

Bulk Packing : Bags ( Jute / PP ) : 25 Kg ( or as needed )

Retail Packing : Small Carton / Bottles / Sachets :: 50g upto 500g

Private Label : Offered.

Stuffing Per 20 FT Container : Whole Black Pepper : Bulk Packing : 6 to 8 MT

Stuffing Per 20 FT Container : Whole Black Pepper : Retail Packing : Depends on Packing

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Product Name Pepper
Colour White
Maturity 5months
Grade First Quality
Weight
Nut Size
Packing 1kg per bag
Lodability of 20ft container 5-6 Tonnes
Lodability of 40ft container 10-11.5 Tonnes
Payment Terms 100% advance / irrevocable L/C (with prime bank)
Self Life 1year from D.O.P
Delivery time 15-25 days
Min. order quantity 1tonne per 20ft container
Unit price Per ton wise

Health Benefits of Black Pepper

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 possesses a subtle amount of manganese, which is an essential cofactor in some enzymes important in energy production and antioxidant defenses. For example, some enzymes disarm free radicals produced within the mitochondria (the energy production factories within our cells), which require manganese.

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