Black Pepper Seed

We are exporting Black Pepper Seed which is produced from the still-green unripe pepper plant. The fruits are cooked briefly in hot water, both to clean them and to prepare them for drying. They are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. There are different types of black pepper: Tellicherry Black pepper from South India - Very bold, pungent aroma. Not for the fainthearted. Use where you want a very pronounced, lingering pepper flavour. Best in Indian food Sarawak Black from Borneo and Malaysia - Relatively mild with a fruity bouquet. Best suited to delicate flavours. Try grinding over fresh strawberries Lampong Black From Sumatra, Indonesia - Mildly pungent and aromatic. This is the one to use when making curry mixtures Culinary Uses: Black pepper is one of the most versatile spices used in virtually in all kinds of savoury cooking. In order to keep their fragrance and flavor intact, they are generally ground just before preparing dishes and added at the last minutes in the recipes (since prolonged cooking results in evaporation of essential oils Black peppercorns along with other spices and seasonings are used to marinate chicken, fish, and meat The spice is used liberally in Indian vegetarian and chicken curries and in the Middle-East, in meat and rice dishes