Sri Lanka pepper white whole

also: Ceylon pepper

Description:
To produce white pepper, the ripe, red berries are soaked in water for several days to loosen the skin from the white kernel. White pepper tastes less intense than black pepper, because the essential oil responsible for the aroma is largely in the detached fruit skin.

Sri Lanka pepper is processed in a very artisanal way and comes from small-scale cultivation in the highlands of Ceylon. It has a pronounced pungency and an intense, fruity aroma.

The musty aromas typical of white pepper (unfortunately) are due to unclean processing and are not intentional. The white Sri Lanka pepper has no such off-flavors.

Usage:
The whole grains are suitable for grinding in a mill, but can alternatively be crushed in a mortar. The ground pepper is ideal for seasoning.

Pepper should not be heated too much and should only be added towards the end of the preparation so as not to destroy its aroma.

Aroma/Taste:
Fruity-peppery aroma, strong spiciness.

Harmonizes with:
Almost all spices

Origin:
Sri Lanka