White Peppers
Size/ Density:
600 G/L- 630 G/L Min
Moisture:
13.5% (Max)
Black Seed:
2% (Max)
Packing:
PP/Jute Bag (Net 25/ 50 Kg)
Container Capacity:
13 MT in 20 FT Container, 25 MT in 40 FT Container
Minimum Order Quantity:
1 X 20 FT Container
Payment Terms:
TT 50% advance, 50% balance after scan documents Or LC at sight
Delivery:
21 Days after signed Sales Contract
Origin:
Vietnam
Port of Dispatch:
Ho Chi Minh
Supply ability:
300MT/ Month
- Description
Description
Details
White pepper is obtained by removing the dark outer part of the pericarp, and the flavour is less pungent than that of black pepper. The outer coating is softened either by keeping the berries in moist heaps for 2 or 3 days or by keeping them in sacks submerged in running water for 7 to 15 days, depending on the region. The softened outer coating is then removed by washing and rubbing or by trampling, and the berries are spread in the sun to dry. Whole white pepper can also be prepared by grinding off the outer coating mechanically.