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Black Pepper whole Peppercorns sri lanka Ceylon spices organic Natural pure

$ 5.8

Availability: 80 in stock
  • Condition: New
  • Brand: Unbranded
  • Product: Salt & Pepper
  • Expiration Date: 1 years
  • Food Specifications: Organic
  • Item Weight: 50g
  • Calories per 100 g/mL: no
  • Country/Region of Manufacture: Sri Lanka
  • Form: Pepper Corn
  • Regional Cuisine/Region: Asian
  • Number in Pack: 01
  • Food Aisle: Pantry
  • Type: Black Pepper

    Description

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    Black Pepper Whole Peppercorns sri lanka Ceylon spices organic Dried 100% Natural Pure
    CEYLON PEPPER FROM SRI LANKA
    Hailed as the king of spices, pepper, the most consumed spice in the world, is taken from the berries (or from ‘drupes’ to use its exact botanical name) of the plant Piper nigrum which is native to the Malabar Coast in the Indian state of Kerala. Sri Lanka produces and exports black pepper but Sri Lankan Black Pepper suppliers satisfy only 2% of the global demand for pepper.
    Ceylon Pepper is particularly favoured worldwide as it is quite rich in piperine, the alkaloid which lends it a distinct pungency. As a result, Ceylon Pepper from Sri Lanka fetches a premium price in the international spice market. Black pepper is widely used as a ‘hot’ cooking spice and seasoning. The taste of Sri Lankan black pepper is richly aromatic, with floral and citrus notes, while retaining a strong pungency. Extracts of black pepper - Piperine, oleoresin and essential oil- are also extracted from the whole drupes, and have applications as both spice and flavouring agents in the food industry, and also major industrial applications in the perfumery and the pharmaceutical industry.
    Depending on the time of harvest and the post-harvest process, there can be different types of pepper: green pepper, black pepper, red pepper and white pepper. For black pepper, the Piper nigrum berries are harvested when green and slightly immature, then it’s blanched and sun-dried. This makes it very rich in essential oil. The black colour results from the oxidation that occurs during drying.
    BLACK PEPPER CULTIVATION IN SRI LANKA
    In Sri Lanka, pepper or the woody perennial evergreen climbing vine, Piper nigrum, is cultivated over an area of 32800 hectares and majorly in the districts of Matale, Kandy, Kegalle, and Kurunegala where it’s grown either as a mono-crop or a mixed crop in coconut and tea plantations using live or dead stands as support. It’s also ideal for home gardens.
    Today, pure origin pepper enjoys a huge demand internationally, and the public is keener to discover spices that originate from a specific “terroir” just like wines. Ceylon Pepper is mainly exported to India, Germany and the USA and enjoys a growing demand from Australia and Canada.
    MEDICINAL VALUE OF BLACK PEPPER
    Black pepper is a warming spice according to Ayurveda. It was administered to patients who suffered from such ailments as diarrhoea, constipation, arthritis, insect bites, and pulmonary and cardiovascular troubles. It also whets appetite and digestion, and it is good as a decongestant for a blocked nose.
    It is often used in combination with other spices since Piperine increases the bio-availability of many nutrients (such as selenium, beta-carotene, curcumin and vitamins A and C). That’s why it is always recommended to add a pinch of black pepper in turmeric preparation and dishes to better absorb curcumin.
    In Chinese Traditional Medicine, pepper is identified as a spice capable of warming the body, used to fight cold and dissolve phlegm. In combination with other warming spices like ginger and cinnamon, it can be used in infusions to treat cold and flu.
    It also helps the secretion of digestive enzymes in the pancreas and speeds up the intestinal transit (a slow transit is often associated with many health problems).
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    The package will be shipped directly from Sri Lanka.
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