White Peppercorns

These are fully mature berries harvested once the entire spike has changed colour to orange-red. The berries are packed into sacks and soaked in cool flowing water (preferably a clean stream) for one to two weeks to loosen the husk or pericarp. The softened skin is removed by trampling or rubbing, which reveals a cream or greyish white core. The berries are washed again until completely clean, then left to dry in the sun or in kilns.

Without the husk and its essential oils, the seed alone is responsible for providing the hot pungent flavour. It’s important, therefore, that the seeds are fully mature – the stage when piperine content reaches its peak.