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    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. Rubbing then removes what remains of the fruit, and the naked seed is then dried.

    White pepper has a different flavour from black pepper. Ground white pepper is often used in cream sauces, Chinese and Thai cuisines and dishes like salad, light-colored sauces and mashed potatoes.

    Along with our sister concern - PT. Vastav, we are equipped with a state of the art production and processing facility in South Sumatra (Lampung) with a vision to provide the highest quality of white pepper to the world.

    For more details do check https://vastav.co.id/

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