Appearance
Round and black colour seeds with penetrating and aromatic odor
Common Names
Whole Dried Black Pepper
Packaging
20 kg bag
Whole dried black pepper is produced by harvesting unripe green drupes from Piper nigrum vines, blanching briefly, and sun-drying for 7-10 days until shriveled and darkened, used as whole spice providing piperine (4-7%), volatile oils, and intense heat through gradual flavor compound release during grinding or cooking. In the food industry, it delivers consistent pungency, visual appeal in spice blends, and extended shelf life ideal for steak rubs, sausages, pickles, and table seasoning.
Meat products: Provides essential heat and aroma in sausages, salami, pepperoni, bacon cures, and steak seasoning with piperine enhancing flavor penetration during processing.
Spice blends: Forms backbone of steak seasoning, grill rubs, garam masala, and pickling spices maintaining visual integrity and consistent pungency when ground fresh.
Pickles and preserves: Infuses brines and vinegars for cucumbers, onions, eggs, and fruits preserving crunch while gradually releasing heat and essential oils.
Bakery products: Adds subtle warmth to rye breads, cheese breads, savory scones, and seeded crackers with controlled flavor release during prolonged baking.
Sauces and condiments: Enhances steak sauces, pepper sauces, mustards, and table grinds providing layered heat development and visual black speckling.
In perfumery, extracts provide spicy top notes; in tobacco, flavors cigarettes; in cosmetics, acts as fragrance fixative; in insecticides, provides natural piperine repellent.
