White pepper consists only of the inner seed of the pepper berry, from which pericarp is removed. To make white pepper, the berry is picked and fully riped. Its outer shrunken skin is rubbed off, exposing the dried, greyish-white pepper inside. After Peeling and fermentation, this is crushed to make it in powder form.

Pepper has a sharp, hot and biting taste. It’s a warming spice. It is one of the oldest and most important spices in the world. In ancient times, it was used to pay taxes. In 410 A.D, when the Huns lay siege of Rome, 3000 pounds of pepper was demanded as ransom.

White pepper powder is commonly used in light-coloured European dishes like casseroles, pies, mayonnaise, cream-based soups and white sauces. It is often used in instant noodles and snacks. In Indian cuisine, white pepper powder is used for white, cream-based gravies and curries. Pepper is highly demanded and used in the wintry cuisine of North India, to add warmth and pungency to veg. dishes. In South India, it is used as a flavouring spice in non-veg preparations. Pepper incidentally is an important spice in the Indian four-spice classic ‘garam masala’. Pepper corns boiled in water along with basil leaves are said to relieve chest congestions and asthmatic conditions.

All Prices are in M.R.P