Pepper

Black pepper is produced from the still-green unripe berries of the pepper plant.The berries are cooked briefly in hot water, both to clean them and to prepare them fordrying. The heat ruptures cell walls in the fruit speeding the work of browning enzymes during drying. The berries are dried in the sun or by machine for several days, during which the fruit around the seed shrinks and darkens into a thin wrinkled black layer around the seed. Once dried, the fruits are called black peppercorns.

White pepper consists of the seed only, with the fruit removed. This is usually accomplished by allowing fully ripe berries to soak in water for about a week during which time 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 removal of the outer layer from black pepper produced from unripe berries.

Black pepper is the most common, while white pepper is mainly used in dishes like light-coloured sauces or mashed potatoes, where ground black pepper would visibly stand out. There is disagreement regarding which is generally spicier. They do have differing flavours due to the presence of certain compounds in the outer fruit layer of the berry that are not found in the seed.


The product specifications are as follows:

SPECIFICATION

BLACK PEPPER

WHITE PEPPER

500 gl/l

550gr/l

600gr/l

630gr/l

Moisture

%max

12.0 - 13.5

12.0 - 13.0

12.0 - 13.0

13.5

Foreign matters

%max

0.5 - 1.0

0.5 - 1.0

0.2 - 0.5

0.2 - 0.3

Density

Gr/litter min

500

550

600

630

Black berries

%max

-

-

-

3.0 - 5.0


 
 

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