Over centuries have passed since white pepper was first used in cooking. White pepper is produced from the berries of the Piper Nigrum pepper plant. During the harvest, the distinctions between black pepper and white pepper become clear. To make white pepper, the seed of the pepper plant’s almost-ripe fruit is stripped of its darker skin. After 7-9 months of blooming, when the peppercorn berries are fully mature and half of the berries on the stalk become red, the harvesting process can start. At this stage, each pepper stem has 60% green peppercorns, 22% yellow peppercorns, and 18% red peppercorns.
When red peppercorns are fully ripe, they are collected and go through a procedure known as retting. The skin begins to slowly rot throughout this period. However, some people are removing the peppercorn’s outer coat chemically. The peppercorn is transformed into white pepper after being cleaned and dried.
White pepper has a lighter heat because when the skin is removed, the chemicals are also eliminated. It tastes earthy, is mildly hot, doesn’t burn as much as black pepper, and is antipyretic.
You can find various selection of white pepper from our store. Our super quality is Muntok White Pepper from Indonesia which is the most widely known White Pepper. We grow it in our very own plantation, supported by the in-house farmers to provide a good quality and a sustainable product. We supply White Pepper in bulk size and ready to use package for export purposes. Using our white pepper, which is of the best class, you can taste the richness of spices. Look through our product selection to find the premium item you’ve been looking for.
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