Description
Black & White Pepper
White pepper comes from berries that are picked at full ripeness. These berries are then soaked in water to ferment. Finally, the outer layer is removed leaving only the inner seed. Black & White Pepper
Also, Because the skin is removed, some of the flavor is taken, including the piperine. As a result, white pepper tends to be more mild than black pepper.
Furthermore, Black peppercorns on the other hand are unripe berries from the pepper plant that are then dried, causing the skin to blacken. Nonetheless, While black pepper gives off more of a spicy heat (due to the piperine), white pepper’s flavor is described as more earthy and musty.
Black Pepper 230 G/L (Light Berries)
Moisture: 13% max
Foreign Matter: 5% max
Density: 230 g/l min
Black pepper 500 G/L Clean (Spiral)
Moisture: 12.5% max
Foreign Matter: 0.2% max
Density: 500 G/L min
Black pepper 500 G/L FAQ
Moisture: 13.5% max
Foreign Matter: 1% max
Density: 500 G/L min
Black pepper 570 G/L FAQ
Moisture: 13% max
Foreign Matter: 0.5% max
Density: 570 G/L min
Black pepper 580 G/L FAQ
Moisture: 13% max
Foreign Matter: 0.5% max
Density: 580 G/L min
White Pepper Double Washed
Moisture: 13.5% max
Foreign Matter: 0.2% max
Density: 630 G/L min
Black pepper 550 G/L FAQ
Moisture: 13% max
Foreign Matter: 0.5% max
Density: 550 G/L min
Black pepper 550 G/L Clean
Moisture: 12.5% max
Foreign Matter: 0.2% max
Density: 550 G/L min
Black pepper 570 G/L Clean
Moisture: 12.5% max
Foreign Matter: 0.2% max
Density: 570 G/L min
Black pepper 580 G/L Clean
Moisture: 12.5% max
Foreign Matter: 0.2% max
Density: 580 G/L min
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