White pepper is obtained from ripe orange to reddish pepper fruits. The outer shell and the flesh of the pepper berry is removed for this purpose by the fresh pepper berries harvested in burlap sacks packaged soak, ideally in slowly running water for about 8 to 10 days. The pulp from the core and thereby dissolves can be removed mechanically. The beige Pepper core is then dried in the sun and thereby further bleached. Later, this comes as a white pepper in the trade.
White pepper is less aromatic than black pepper, but very sharp and should be used sparingly. It goes well with fish, light poultry varieties, vegetables, rice and noodles, as well as all light sauces and soups.
80g paper carton:
Item No.: 2240 EAN Code: 4260114119661
UVPE: € 6.49 / pc 7% VAT.
25 Kg bag
Item No.: 2540
UVPE: € 905.00 (equivalent to € 36.20 / kg 7% VAT)
Special features: off-white to white, smooth berries
Taste: intense, long sharpness
Dishes: white meat and poultry varieties, fish, light soups and sauces