Name: Piper nigrum

Pepper at this degree of ripeness has gone through the most complex manufacturing process that a peppercorn can go through. After harvesting the ripe pepper berries, they are soaked in water for several days. The shell softens and is then removed by a mechanical process. With the removal of the aromatic shell, most of the aroma is lost - the pepper sharpness remains! Before the chili came to Asia thanks to Columbus and Co., the heat of the dishes in Asian cuisine was created exclusively by using white pepper.

Taste: peppery sharpness

Application: Asian dishes, BBQ marinades, sauces, stews Many cooks like to use white pepper in light sauces so that the "pepper crumbs" are not visible...it's not about the look, it's about the taste...please try it itself - we find the aroma of white and black pepper are completely different

Packaging: spice jar with lid Dimensions: diameter 60 mm, height 55 mm