Cracked black peppercorns 500g
Our cracked black peppercorns are made directly from our farm. After we harvest the ripe pepper from the plants, the red and yellow peppercorns are brought into a big yard for drying. After several days, the dried pepper has black color. The next step is to clean and grade the best peppercorns. We choose the best pepper and put them in a big pepper mill to make cracked black pepper.
Cracked black peppercorns
Pepper is a flowering creeper, which is grown primarily for its seeds. They are harvested once a year starting around the lunar December until the end of March. In our country, the earliest crop is in Dong Nai.
Everybody knows that black pepper is an indispensable ingredient in spices, increasing the taste and value of most dishes in the kitchens and restaurants.
Besides, pepper is also known as a natural medicine with many health benefits
You use black pepper every day and know how this ingredient brings incredible benefits to human; but do you know how the peppercorns are made, how to preserve and use black pepper coarse properly?
Chu Se Pepper would like to share the secret to make good homemade pepper coarse. The cracked black peppercorns are sold mainly at markets and grocery stores. Many manufacturers mix peppercorns with other similar substances to reduce the costs; so the quality of black pepper will be reduced too.
How to make coarse black pepper
1. Buy cracked black pepper with density from 580g / l, no white mold, no strange smell, natural color.
2. Re-clean the impurities: remove insects, broken seeds, stones, pepper remnants …..
3. Put pepper in hot water 50 degrees C with a little salt and; then soak, wash and remove the floating seeds.
4. Dry under the sun 3 times or until you bite pepper to hear the “cup”.
5. Roast the pepper with aluminum pan until you hear the smell of pepper; cool them down and put into the glass jar with closed lid and use them gradually.
Bonus for you
Currently, black pepper in our country accounts for 85-90% of pepper production nationwide, accounting for 50% of global annual consumption; leading the black pepper supply of the world.
Black pepper grade 1 or black pepper export weight is about 1/3 of total pepper production after processing from the green pepper. 100 kg of unripe pepper produces about 30-35kg black pepper.
Widespread in the domestic market through retail businesses occupy 80% market share. Therefore, food hygiene and safety and product quality should be emphasized by focusing on some key points.
When Black peppercorns are properly roasted will destroy all harmful microorganisms and molds; retaining the original aromatic flavor of pepper, stored for 2 years.
Thus, the mothers should know to get the right amount of pepper, choose the best peppercorns to gain the most of pepper nutrition.
But the smartest way to eat pepper is that people should buy cracked black peppercorns at reputable stores, labeled with clear origin. You also need to check the expire date, and eat straight away after open the bag to keep the freshness.