Brazilian Black Pepper

Product description

Brazilian black pepper is different in organoleptic characteristics peculiar and easily recognizable, including the odor and color of the pulp. It has an aromatic note particularly welcome in some Italian regions, so the food industry prefers it for the production of fresh sausage. It is not recommended for the production of mortadella or salami, because of frequent detachment of the pericarp, which can cause an unpleasant black -greenish mark on meat. The loss of pericarp makes many berries appear peel-less and lighter-colored.

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Black Pepper Lampong

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Black Pepper Madagascar and Sri Lanka

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Black pepper, Thailand, China, Ecuador, Honduras

Black pepper, Thailand, China, Ecuador, Honduras is obtained, with low bacterial load but with a lot of grains devoid of their pericarp. Contact us for more information.

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