The fruits of the pepper plant are normally harvested when green and unripe and dried until they turn black. However, pepper only gains a fine spiciness when its grains are harvested exactly at the time of ripeness. If the red skin is removed from these ripe peppercorns, the result is white pepper, the mildest commercial form of the spice, as the pungent substance piperine is mainly stored directly under the skin. The result: a finer taste with less pungency.

Until just a few decades ago, the spice trade classified its precious products in a wide variety of ways based on origin and quality grades. We uphold this tradition and offer authentic origins and the finest qualities—not only in terms of the products themselves, but also in terms of testing, processing, and storage. Behind this are producers who have been dedicated to their spices for generations, as well as enthusiasts who have only been passionately pursuing their calling for a few years. All of our spices are gently dried immediately after harvest, which ensures that the flavor-bearing compounds are preserved as effectively as possible. You’ll notice the decisive difference in aromatic finesse and flavor intensity.

Sales description:

Peppercorns white

Ingredients:

White peppercorns

Storage and preparation instructions:

Store in a cool and dry place.

Origin / provenance:

Sri Lanka

Responsible food company:

Gelsenkirchener Werkstätten für angepaßte Arbeit gGmbH Braukämperstr. 100 45899 Gelsenkirchen Germany