It is produced from the unripe fruit of the pepper plant.
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Descriptiion: The fruits are briefly blanched in hot water for both to wash them that to prepare them on drying he rupture of the pulp, during drying, gets a fast blackening of the peppercorn. The grains are dried in the sun, or with special dryers, for several days during which the fruits dehydrate and blacken.Once dried take the name of black pepper.
Ingredients Black Pepper in corns to be ground or used directly for the preparation of dishes.
Cross Contamination: Cereals, peanuts, soybeans, dried nuts, celery, sesame seeds, mustard, dairy products, sulfites (present in raw materials such as garlic and onion)
Best before: 18 months from date of manufacture
Store in a cool, dry place away from heat and direct light
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