Whole grain white pepper has a high density of at least 630 g/l. It has a more spicy flavor than black pepper and is popular in Western nations since it not only has the function of removing fishy aromas, but it is also useful in beautifying meals.
Although it accounts for a smaller proportion of Vietnam’s exports than black pepper, white pepper has a greater value. The manufacturing process involves several phases and necessitates the use of cleaning machinery, necessitating a significant investment. That results in the difficulty for farming households to grow this pepper in a large number.
|Type||Pure black pepper||Moisture (max)||Admixture (max)||Density (min)|
Harvesting and packing
During the harvest season, farmers will choose the peppercorn cluster with more than 20% ripe fruit to get white pepper. Then picked pepper is incubated for 3-5 days to increase the percentage of ripe seeds. The pepper is then soaked in clean water and peeled by machine.
After 7-10 days, the pepper is dried for an additional 3-4 days. The procedure for obtaining FAQ white pepper will end at drying, but it will need extra time to polish for obtaining Double Washed white pepper using new technology, and after that the pepper color will turn to full white and we will be able to see white pepper powder.
At Sybil Agri, it takes at least 21 days to produce big quantities of white pepper, but because of our collaboration with over 3,000 farming households in Gia Lai, we always have a source of pepper accessible whenever you need it. Feel free to contact us right now for additional information or make a purchase here.
|Vietnam||FAQ, Double Washed||2 years||16 tons||5,000 tons/year||Available||TT/DP/LC at sight|
WHITE PEPPER GRADES
White Pepper FAQ
White Pepper Double Washed
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