White Pepper

Description

Botanical Name: PIPER NIGRUM

FAMILY: PIPERACEAE

• MUNTOK
• SARAWAK
• BRAZILIAN
• INDIAN

VARIETY:

CRACKED, COARSE GROUND, GROUND, FINE GROUND

White pepper consists of the seed only, with the skin of the fruit removed. This is usually accomplished by a process known as retting, where fully ripe berries are soaked in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried.

Alternative processes are used for removing the outer fruit from the seed, including decortication, and the removal of the outer layer of black pepper from berries through mechanical, chemical, or biological methods.

Microbiological guarantees are given for steam sterilized & ethylene oxide treated products.