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Green Peppercorns are immature berries, which are freez-dried or packed in brine for preservation. Coarsely ground Whole Peppercorns with side of a wide chef's knife and rubbed on to steaks and chops. Create a unique flavor depth swell as in spice cakes, gingerbreads, and ginger cookies with a pinch of finely ground Black Pepper. Use Black Pepper to life to barbecue sauces, meat marinades, and vegetable stir-fries. Sprinkle over chowders, cream soups, and tomato and egg dishes. Mix with sour cream or yogurt for a lively baked potato or vegetable topper. Add Whole Black Peppercorns to soups and stews, and the liquid used to poach seafood, meat, and poultry. Simmer Whole Black Peppercorns in fresh fruit compotes for a delicate, warm spiciness.
Grades
- Grade 1 - 550 G/L
- Grade 2 (FAQ) - 500G/L
Specifications
Requirements |
Grade 1 |
Grade 2 |
Extraneous Matter % by Mass, Max |
1 |
1.5 |
Mouldy Berries% by Mass, Max. |
1 |
2 |
Light Berries, Broken Pepper Corns & Skins % by Mass, Max. |
4 |
10 |
Pin Heads % by Mass, Max. |
0.5 |
1 |
Moisture, % by Mass, Max |
12 |
14 |
As per Sri Lankan Standard Test Methods for Spices & Condiments.
Standard Packing:-
Black Pepper Packed in Jute Hessan Gunnies, Each weighing 50 Kgs Nett.
