| White Pepper Powder | |||
| Product Code | N/A | Specification | Powder |
| Botanial Source | Piper nigrum | Part Used | Seed |
| Extract Solvent | None | Assay Method | TLC |
| Character | White to Light Yellow | Certification | ISO22000 |
| HS Code | 2103909000 | Shelf Life | 2 Years |
| Description | White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. Ground white pepper is commonly used in Chinese, Thai, and Portuguese cuisines. It finds occasional use in other cuisines in salads, light-coloured sauces, and mashed potatoes as a substitute for black pepper, because black pepper would visibly stand out. However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour.
The main component of white pepper is piperine, also contains a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, can dispel fishy, greasy, digestive; odor can enhance appetite; stomach cold caused by cold stomach and abdominal pain, intestinal tinnitus diarrhea has a very good relief, and treatment of wind and cold; white pepper powder has antiseptic and antibacterial effect, can solve the fish and shrimp meat poison, can also improve the female leucorrhea abnormalities and epilepsy. |
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| Function | ·Seasoning. | ||
Process Of White Pepper Powder
Applications Of White Pepper Powder
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