Plant-Based Single Origin Spice
Indonesian White Peppercorns
When you look at the peaceful peppercorns on your kitchen table, it gives no hint of the fierce warfare and empire-building that have marked its past.
The history of the spice trade is mostly about the quest for pepper. Peppercorns are native to Western Ghats of India’s Malabar Coast.
Pepper is referred to in early Sanskrit Vedas dating back to 1000 BC. Pippali was the Sanskrit word used to describe long pepper, and it’s the name from which the Greek word peperi, the Latin piper and the English pepper are derived.
These precious commodities reached Europe at least 3,000 years ago. Trade routes were fiercely protected, and empires were built and destroyed because of it. In the thirteenth century in England, a kilo of pepper cost a pound. Peppercorns counted out one by one, were used as currency, being acceptable to pay taxes and rent.
Peppercorns are the fruit of the tropical perennial vine. There are over 1000 species in the Piperaceae family; however those of the most important are the ones that give us peppercorns, long pepper, and cubeb pepper.
With its provocative scent, pepper possesses the ability to stimulate the appetite; it causes salivation in anticipation of the expected taste and activates our gastric juices as its pungency warms the tongue. They aid in weight loss, and treats sinus, asthma, and nasal congestion and is a rich source of minerals like magnesium, calcium, potassium, phosphorus, and vitamins such as niacin, thiamin, riboflavin, and vitamin B6.
I can’t recall a kitchen pantry or restaurant from my travels around the world without pepper on its premises. Pepper spice can be classed, as not only an embellishment for the home cook or restaurateur, but can transform an ordinary dish into a subject of culinary ecstasy.
Comes in our signature airtight tin, which measures 2-1/2 inches in diameter and 1-3/4 inches in height.
Product weight: 2 oz
Ingredients: White Peppercorns - Whole
Product Care: Store in a cool, dry place.
Shelf life: 12 months
Nutrition Facts: Serving size: 1 tsp. (2g), Servings Per Container: 9, Amount per Serving: Calories 0, Fat Cal.0, Total Fat 0g (0% DV), Sat. Fat 0g, Trans Fat 0g, Cholest. 0mg(0%DV), Sodium 0mg, (1%DV, Total Carb.1g(0%DV) Fiber 0g(0%DV), Sugars 0G, Protein 0g, Vitamin A(0%DV), Vitamin C(2%DV), Calcium (4%DV), Iron (4%DV), Percent Daily Values DV) are based on a 2,000 calorie diet.
Indonesian White Peppercorn Nirmalas Kitchen
Our Indonesian white peppercorns are creamy white on the surface and smooth on the surface.
They are the heart of the fruit that has had the oil-bearing outer skin removed, by soaking to soften and loosen the out skin. Once this is removed, they are rinsed and sun-dried. White peppercorns are less aromatic hotter and sharper in taste. Our white pepper berries can be used in many South Asian dishes. The French savor it in creamy sauces because of its subtle flavors and discreet hues to preserve their attractive appearance.
Some studies show that eating foods seasoned with chili pepper or black pepper can boost metabolism by up to 23%. Black pepper has a compound called piperine, which means it binds to fats, and so when we cook with oils, the piperine binds to the oil and is more easily absorbed by our guts or digestive organs.
When you eat a spicy dish, your body generates more heat, which, in turn, helps burn calories.