Description
Black pepper is produced from the still-green, unripe drupes of the pepper vine. These fruits are briefly cooked in hot water to clean them and rupture cell walls, then sun-dried for several days until the skin shrinks and darkens into a thin, wrinkled black layer. While white, green, and red peppercorns all come from the same plant, black pepper is the most pungent because it retains the piperine-rich outer husk. Today, while Vietnam is the world’s largest producer, Indian Malabar and Tellicherry varieties remain globally renowned for their superior size and aromatic complexity.







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