Origin Source: Fruit/berry of the pepper vine, harvested when fully or nearly ripe (red or
yellowish-pink), then
soaked, washed, hulled, and sun-dried.
Appearance: Creamy white to pale beige, smooth, round seeds with no dark or black
specks.
Flavor & Aroma: Sharper, cleaner, and more earthy/musky flavor profile with a milder, more
direct heat and less
complex fruitiness than black pepper (lacking the volatile oils contained in the outer skin).
Common Culinary Uses: Ideal for light-colored dishes like cream sauces, b�chamel,
mashed potatoes, clear
broths, chowders, French gumbos, Asian stir-fries, and marinades where dark specks are
undesirable.
Storage Requirements: Store in a cool, dry, dark place away from heat and moisture (ideally
below 15�C and under
65% humidity); retain flavor longer when kept whole and freshly ground before use.
Allergens & Dietary: Naturally vegan, gluten-free, and kosher (though cross-contamination
risks like sesame, soy,
or mustard may apply depending on packaging facility).