Suave Borne - White Peppercorn

One of the most used spices around the world and across cuisines, pepper is also one of the earliest known spices. It is native to India’s Malabar coast which includes the western ghats moving southwards from Goa, encompassing Kerala and the coastal regions of Karnataka.

We bring you our select varieties of Black, White and Green Pepper which is smaller than the traditionally valued 8mm one however we mark our quality not on size, but on the flavour. It delivers the hot spicy punch it should but with notes of smoothness. Qualities of aroma, taste and goodness are present abundantly.

To get White Peppercorn, peppr kernels are soaked in running water to allow for decomposition of the outer layer. Once dried out, the outer layer is peeled off to reveal the inner, rough looking white pepper. The process leads to most of the aroma being lost, but the flavour now concentrates very much on the hot, spicy piperine. Can be used in potatoes and salads if you don’t want the pepper to be visible.

Give me some ideas where I can use it –
• Salads
• Teas and Natural Immunity Boosters
• Meats and curries
• Lentils and Soups
• Desserts

Did you know -
All the varieties of peppercorn come from the same pepper vine. The pepper plant is a climber and may reach heights of up to 10 meters in ideal growing conditions - fairly high temperatures, shade and plentiful rain. Fruits (referred to as berries or drupes) grow in spikes of about 50-150 blossoms each that appear like grapes but smaller and round. The eventual colour and associated properties that differentiate black, white, red and green pepper depends on the time of harvesting relative to the growth stage of the berries and the drying process that follows.

Packed and marketed by: Flavour & Hues
B-1 Ext./A-39, Mohan Cooperative Industrial Estate, Mathura Road, New Delhi - 110044