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    Contact Us
    262G, 1st lane,
    Shanthipura,Thalawathugoda,
    Sri Lanka.

    Telephone :
    +94 11 2776271

    Fax:
    +94 11 2776271

    SL Office Email:
    info@handsexpolanka.com

     

                Peppercorns are the berries of the plant Piper nigrum, which is native to Southern Asia; especially Sri Lanka. Today, Pepper accounts for a quarter of the world's spice trade.

    Black and White Pepper both come from the same plant, but the final color has to do with their ripeness. White Pepper consists of the seed of the pepper plant alone, with the darker colored skin of the pepper fruit removed. This is usually accomplished 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. The remaining white seed is then sun-dried. Ground White Pepper adds an aromatic mouth-watering flavour to most savory dishes.

                Though it carries the same nutritional values as Black Pepper, White Pepper is often called for in a recipe for a light-colored food or sauce for aesthetic reasons. Ground white pepper is particularly used in Chinese cuisine such as salads, light- colored sauces or mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavour from black pepper due to the lack of certain compounds which are present in the outer fruit layer of the drupe, but are not found in the seed.

    We at U & H Lankafood Exports employ high quality processing methods and are dedicated to supplying the best Sri Lankan White Pepper to our global clientele.