Whole Black peppercorns
Black pepper is produced from the still-green, unripe drupe of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes dry in the sun or by machine for several days, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn.
ALLERGENS: None present in the product itself but allergens are present on the premises it is packed in therefore may be a small risk of cross contamination. However we make every effort to ensure no cross contamination occurs.