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Whole White Pepper

$7.63

Price displayed per 1 kilogram     
The price may be subject to move. We're reflecting the product's going rate.    
 
Ingredient      
Summary: Sri Lankan White Pepper       
Product Form:  Whole corns     
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Drying Method: Sun-Dry     
Usage: Cooking/ Pharmaceutical/ Therapeutic     
 
Origin     
Country: Sri Lanka    
Cultivation Type: Organic/ Natural    
 
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Storage: Cool dry place     
 
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Method: Air/ sea    
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Ceylon White Pepper        
- Dried whole fruit of  Piper nigrum L., hand-picked fresh at the full of ripeness for the optimum savor and taste from the hill country of the island of Sri Lanka. Fully ripened red berries are immersed in water for a few days then removed the seed coat and dried well.           
 
Earthy, Pungent Flavor    
White peppercorns usually win out as its spiciness is more pronounced, but with less complexity compared to black pepper. They are more aromatic with floral, spice, and fruit notes     
 
Premium Quality     
- This product is made entirely of natural ingredients and has been cultivated and processed according to the Good Agricultural Practices (GAP) and standard regulatory requirements.    
 
A Versatile Spice       
- Mainly it is used for cream sauces and clear broths. And to add flavor to soups, marinades for meat and poultry, and spicier stir-fries. Or use them anywhere that a milder, finer pepper flavor is preferred. It also matches well as a seasoning or dressings for salads, chicken, or fish.   
 
Refined     
- No natural or artificial flavors, preservatives, additives, or any chemical enhancers are blended or infused in this product.       
 
Health Rewards     
- White pepper has antimicrobial activity against a wide range of pathogens, antioxidant effects against a series of reactive oxygen and nitrogen species, anticancer effects against a number of cell lines from breast, colon, cervical and antidiabetic properties. Piper nigrum also has anti-inflammatory, analgesic, anticonvulsant, and neuroprotective effects and further decreases the level of cholesterol, triglycerides, and low-density lipoprotein and increases in high-density lipoprotein.       
 
Packaging       
- Our attractive and safe packing under hygienic environment to meet food safety requirements keeps essentially the contents fresh, good tasting and flavoring.     
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Pepper; The king      

Pepper, the most widely used spice worldwide, known as the "King of Spices," is derived from the berries of the plant Piper nigrum , which belongs to the family Piperaceae and is endemic to the Malabar Coast in the Indian state of Kerala. It was also the first oriental spice introduced to the western world and was responsible for a lot of revolutionary changes in western culinary practices. Piper nigrum , the mother plant of the spice, is a woody evergreen climber.      
 
Sri Lanka is one of the few Asian countries that produce and cultivates black pepper, whereas South-West India has long been the traditional home of this popular spice.      
 

History of pepper       

People utilizing pepper may be traced back to at least 2000 BC in India and it is known that it was exported. The evidence of an early pepper trade from India to Egypt has been discovered, including the peppercorns that had been stuffed in Ramses the Great's (1303-1213 BC) mummified body. Peppercorns were a highly valued trade product that was also known as "black gold" and was utilized as a sort of commodity money.    
 
Certainly later, the Romans had a thriving trade in spices, including pepper. It has been mentioned that, when Rome was attacked in 410 AD, the Romans paid "three thousand pounds of pepper" to relieve the siege of the Visogoths and prevent the city from being plundered, in addition to gold, silver, silk, and skin. With the fall of the Roman Empire, various groups began to take over the spice trade. Under the uniting effect of Islam, Arabs organized themselves into a powerful force in the pepper trade.      
 
Pepper had grown popular throughout Europe by the 10th century. Spice traders from Alexandria also introduced pepper to Venice, and by the end of the 15th century, it was worth over 400 tons per year. The Portuguese took over the spice trade by the end of the 15th century, followed by the Dutch and British in the 17th century.      
 

Black and White pepper      

Its fruits are picked when green and immature to produce green pepper; when fully grown but still green and shiny to produce black pepper; and when slightly riper to produce white pepper. Black pepper's well-known color and wrinkled appearance are caused by the enzymatic oxidation of polyphenolic substrates found in green pepper skin. White pepper is made from ripen pepper berries by removing the outer peel. This decortication is accomplished by either fermentation by lowering them in sacks in streams or mechanical processes that grind off the fleshy outer layer. The flavor of white pepper is milder than that of black pepper. White pepper is used for light-colored earthy dishes.     
 

Why pepper is hot?   

Piperine is the major bioactive compound of pepper, which imparts pungency and biting taste of pepper. This naturally occurring alkaloid has various proven health benefits and medicinal characteristics.   
 
Moreover, pepper is a rich source of numerous biologically active constituents such as monoterpenes, sesquiterpenes, and other volatile compounds.   
 

Health rewards of White pepper    

White pepper is ideal for individuals who are experiencing appetite loss since it stimulates appetite and supports a healthy gut. The spice aids in the removal of mucus from the airways. It is also used to treat constipation since it promotes peristalsis in the large intestine and speeds up metabolism. It has an anti-inflammatory impact and also helps to freshen the breath. It strengthens the immune system and tones the entire body. It cleanses the body of toxic pollutants and improves circulation. Regular use of white pepper protects against a variety of cardiovascular disorders and malignancies.    

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