White pepper

White pepper

White pepper and Black pepper are two spices from the same pepper vine. It is made by removing darker-colored skin of the Black pepper. This is usually done by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Then remove the skin by rubbing and then dried. Sometimes alternative processes are used for removing the outer pepper from the seed.

Because of their color, White pepper is most often used in white or light-colored dishes and sauces where black pepper would visibly stand out. It is also commonly used in light colored dishes like casseroles, pies, creamy shrimp and scallop sauces, mayonnaise, mashed potatoes and cream based soups. This can be used whole and powdered forms.

It has a slightly different flavour than black pepper, due to the lack of certain compounds present in the outer fruit layer of the drupe, but not found in the seed. But It has a milder and more delicate flavor than black pepper

All peppers come from pepper vines that originate in southern India. Some of the world’s most respected peppers are harvested along southern India’s Malabar Coast. We are selling white pepper online that is collected directly from farmers located in Malabar region.

It is an excellent source of manganese, vitamin K and also iron. And also have many health benefits.

• improve digestion and reduce intestinal gas.
• It has diaphoretic (promotes sweating) and diuretic (promotes urination) properties.

Names of White pepper in different region:

Hindi: Safed Mirch

Kannada: Bili Menasu

Malayalam: Vella kurumulaku

Marathi: Pandri Miri

Tamil: Vellai milagu

Telugu: Tella Miriyalu

Urdu: Dakhni mirch, Safed Mirch

shada golmorich (Bengali)

Safed Golmirch (Punjabi).