Blackpepper

Lampung black pepper from Sumatra is known for its intense, earthy spiciness with subtle woody and smoky undertones. It is one of the most popular varieties in the international spice trade due to its pungency and distinctive aroma.

The dried peppercorns are the primary part used, either whole or ground. After harvesting, the pepper berries are dried until they turn black and wrinkled, intensifying their flavor.

Black pepper is a staple spice used in seasoning blends, marinades, and a wide array of savory dishes. It’s highly valued by chefs for adding a sharp, spicy flavor to dishes and sauces.

Steam sterilization is used to reduce microbial load, ensuring a safe, hygienic product without using chemical fumigation.

Whitepepper

White pepper from Belitung is milder and more refined than black pepper, with an earthy, slightly fermented taste. This variety is often preferred in lighter sauces and dishes, where a more subtle pepper flavor is desired.

Only the seed inside the pepper berry is used. After harvesting, the outer skin is removed by soaking, leaving the inner white seed, which is then dried. This process gives it a unique flavor profile distinct from black pepper.

The double-washed process involves soaking the peppercorns in water to remove the outer layer. This washing is done twice to ensure a cleaner and brighter appearance.

White pepper is ideal for use in white sauces, light soups, seafood dishes, and European cuisine, where it adds gentle heat without overpowering the dish.