Brazilian Black Pepper

Product description

Brazilian black pepper is different in organoleptic characteristics peculiar and easily recognizable, including the odor and color of the pulp. It has an aromatic note particularly welcome in some Italian regions, so the food industry prefers it for the production of fresh sausage. It is not recommended for the production of mortadella or salami, because of frequent detachment of the pericarp, which can cause an unpleasant black -greenish mark on meat. The loss of pericarp makes many berries appear peel-less and lighter-colored.
Read more

More products from Webb James Srl.

View all our products (61)

Products from other suppliers

Brazilian Black Pepper

Contact information





View all contact information