Physical and Taste Specifications:
⦿ Spiciness (piperine)
1.91% – 2.89%
⦿ Aroma (essential oil)
2.2% – 2.89 %
⦿ Seed size (diameter)
3,5 – 5 mm
⦿ Density min
570 gr each
Curing, threshing, drying and packing:
Fresh twigs of peppercorn fruits of East Luwu Pepper is piled on a tarpaulin with a thickness of between 40 and 100 cm, and then covered for 2-3 days. After that, the fresh peppercorns are squashed and trampled using clean pair of boots until they are separated from the twigs. Sieves are used to separate twigs and peppercorns. Finally the peppercorns are dried naturally under the sun, the same process as the white East Luwu Pepper. Finally, the black peppers are cleaned thoroughly from debris and picked for proper storage.
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