White Pepper | White pepper

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White pepper is a type of spice that is commonly used in Indonesian cuisine. It is produced from the fruit of a plant known as Piper nigrum, which is native to India and Indonesia. The plant is a climbing vine that produces small, round fruits known as peppercorns. These fruits are harvested and then processed to create black, white, and green pepper.



In the case of white pepper, the peppercorns are left to ripen on the vine for a longer period of time than black pepper. Once they are fully mature, the outer layer of the fruit is removed through a process called retting. The remaining seed is then dried, which results in a pale-colored pepper with a mild flavor and a slightly fermented aroma. White pepper is often used in Indonesian dishes such as soto and nasi goreng, and is also commonly used in European and American cuisines to add flavor to soups, stews, and sauces.



In summary, white pepper is a type of spice made from the fruit of the Piper nigrum plant that is widely used in Indonesian cuisine. The fruit is left to ripen on the vine for a longer period of time than black pepper, and is then processed to create a mild-flavored, pale-colored pepper.

Color -
Size Depends
Raw Material White pepper | White pepper
Capacity (Month) 100 Tons

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