Black Pepper Seeds
Ceylon Pepper is particularly favored worldwide as it is quite rich in piperine. Black pepper is widely used as a ‘hot’ cooking spice and seasoning. The taste of Sri Lankan black pepper is richly aromatic, with floral and citrus notes, while retaining a strong pungency.
Weight-250g
Out of stock
Description
Black Pepper is produced from the still-green, unripe drupe of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process. Once the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and in certain beauty and herbal treatments.
More information
| Ingredients | Black peppercorns. |
| Basic Preparation | Any spice is best to use promptly after it has just been ground. Another way to add the Black Peppercorn flavoring is to place them in a cheese cloth bag and let simmer in a stew or soup, remove the bag before serving. Also notable, pepper looses its flavoring during extended cooking periods, so it is best to add towards the end of cooking. |
| Cuisine | American, Asian, European, Indian |
| Product Style | Whole |
| Taste & Aroma | Hot, Pungent |
| Shelf Life | 2 years |
| Handling / Storage | Store in a cool, dry place. |
| Country of Origin | Sri Lanka |
