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Description
Details
Pepper cultivation was first introduced to Brazil in the 17th century in the Bahia region. From the 1930's onwards,
pepper was grown more intensely and exported to Europe and North America. Nowadays the three Princiapl states where it is harvested are: Para, Bahia and Espirito Santo. It is harvested from July until October.
White Belem pepper will zest up your shellfish, fish skewers and sweet and sour dishes. The attack is moderately spicy and its hints of menthol will marvelously enhance lightly pan fried vegetables.
Best ground with a pestle and mortar and sprinkled over your dishes just before serving.
Additional
Additional Information
| Country | No |
|---|---|
| Post | N/A |
| Use By date | 5 years |
| Allergen | Allergen free |
| Ingredient | White Belem pepper |
| Storage conditions | Keep at room temperature in a dry place |
| Nutritional info | N/A |
| Aromatic footprint | Animal, Floral, Pharmaceutical |
| Botanical genus and species | Piper nigrum |
| Intensity scale | Hot and Pungent (6/7) |
| Culture mod | Cultivated, Introduced |
| Other names | White Belem pepper, White Brazil pepper |
| Color | White |
Reviews
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