The subtle, less biting flavor of white pepper can be used a bit more freely than unprocessed black pepper. Organic White Pepper has been used by human for over 4,000 years. We consume it as a common spice for different cuisines like salads, cottage cheese, eggs, steak, and more. Can be an ingredient of cream sauces, mashed potatoes apart from Thai and Chinese Cuisine. Good source of minerals, fibre and Vitamin C. Regular intake helps you manage your body cholesterol levels, fight heart disease, inflammation and maintains good bone condition.
Pepper is popular as magical spice and “king of spices”. Organic White pepper is obtained by processing the matured Piper nigrum berries. With less pungency than the black version, this spice lends great flavor to white sauces, cream soups and fish dishes. This is the prominent spice used in Indian cuisines since time immemorial as well as traditional medicine. Often equated with money, pepper has been used for taxes, rent, dowries and ransom.
Colour of the pepper is decided strictly by the stage at which they're harvested and whether or not they are de-husked. Black pepper is harvested while the berries are still green-- before ripening. Sun drying turns them dark brown and wrinkly. White pepper is obtained when the berries are picked after complete ripening on the plant. The berries are soaked in clean flowing water for about 10 days followed by removal of the outer pericarp (dehusking) and sun drying.
White pepper is available in two forms - whole (good for marinades or pickles and peppermill blends) and ground-- for use in a shaker or in light-coloured sauces or fish, chicken and potato dishes.
|Nutrient||Avg. contents g/mg per 100 g|
|Total Calories||20.0 Kilocals|
|Calories from Fat||1.0|
|Total Carbohydrates||4.8 g|
|Dietary Fiber||2.3 g|
|Total Fat||0.1 g|
|Saturated Fat||0.0 g|
Organic ajwain, also known as bishop's weed, bishop seeds, or carom, is an herb commonly used in Indian cuisine. Although ajwain is rarely used raw, when dry-roasted or fried in ghee or oil, it develops a subtle, complex aroma and flavor, similar to that of caraway or thyme, though notably brighter. In fact, bishop seeds are so powerfully aromatic that only a slight amount is necessary to transform a dish with its exceptional flavor. While ajwain can be used to add flavor to a wide variety of dishes, it is frequently used to prepare a paratha, or traditional Indian pan fried flatbread, called "ajwain ka parantha."View full product details
Bay leaf is an evergreen species related to camphor trees. It's also known as sweet bay and laurel. It is harvested from eco-friendly organic farms of India. Bay leaf enjoys the status of a noble herb, the champions of the first Olympic games in 776 B.C. were awarded bay garlands, and wreaths of bay were used to crown kings, priests, poets, prophets, heroes and victors of athletic and scholarly contests in Greece and Rome. All the varieties of bay leaves have a sharp, bitter taste and are pungent. But, it is for the flavor they impart to foods, rather than the taste, that they are used. Enjoy its sweet, balsamic scent and bitter/spicy bite in gravies and grain dishes, with beans and meats, and in cooking blends like bouquet garni. It imparts an irresistible aroma and taste to your main vegetarian as well as meat dishes as well as marinades, soups, sauces, beverages, appetizers and snacks. Bay leaf is used as a spice to impart flavor to a variety of dishes of various cuisines around the world, both vegan and non-vegetarian. Crushed leaves impart a more intense flavor than whole leaves. It is one of the constituents of the Indian Garam masala, a mixture of spices. Bay leaves also have the property of repelling flies, moths, roaches, mice etc.View full product details
Whole Black Peppercorn is a universally admired seasoning for its warm, spicy vibrancy. It works to help integrate all the various spices in a dish.View full product details
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