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White pepper is different from black pepper because it is processed differently. To get white pepper, the berries on the pepper plant are left to ripen then fermented and finally, the skin is removed and the berry is dried. White pepper is used in Continental, Indian and Chinese cuisines. It is white, hence it won’t add black specks in the dish as black pepper does. It is milder in flavor and spice as compared to black pepper. Much like black pepper, white pepper is good for digestion and gut health.
They are best used for the treatment of arthritis and joint pain, lowering high blood pressure, and improving heart health. It can also help in preventing the occurrence of cancer.
|Recommended Application||White pepper plays a good role in adding a good aroma in cuisine. It helps to supply minerals to body and is very rich in iron, vitamin A, K and C|
|Taste & Aroma||It has a hot taste with medicinal like smell|
|Product style||Whole and Ground|
|Cuisine||Indonesia, China, India, and Malaysia|
|Handling & storage||Should be kept in a tightly- sealed glass container, stored in a cool, dark and dry place|
|Shelf life||3-4 years|
|Country of origin||India|
White Pepper | Safed Mirch | सफ़ेद मिर्च | വെളുത്ത കുരുമുളക് | வெள்ளை மிளகு
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