Black and White Pepper are both obtained from the small dried berry of the vine Piper nigrum L.In Indonesia black pepper is ca lled ‘lada putih’or ‘merica’. White pepper is more popular to Indonesian housewives than black pepper. White pepper powder is usua lly available on meal table and uses to add pungent, sharp taste of pepper to cooked food, while white pepper seeds are usually crushed on stone cruncher and mixed with other spices whi le cooking in the kitchen. To produce white pepper, the berry of pepper is picked when fully ripe. The outer hull (exocarp, mesocarp) must be removed. The usual way of
hull removal processing is soaking the berries for about one week, preferably in slow-runn ing water.
White Pepper
Texture : Smooth & Round
Product Type : Single seed
Taste & Aroma : Musty, grassy, and slightly
fermented with aromatic scent
Moisture Content : <13%
Ingredients : White Pepper
Rec. Application : As a spice or complementary
ingredients
Handling/Storage : At room temperature (max.
25°) tightly closed, avoid direct sunlight
Cuisine : Pasta, Semur, Soup
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