Webb James Vietnam White Pepper is produced from dried high specific gravity black pepper (from 580 to 620 and beyond g/l). It is left soaking for ten days, sometimes with the fraudulent addition of enzymes in order to speed the process of natural fermentation and reduce production times. During this short period, the pericarp absorbs water until it almost completes its separation. This process is helped by the use of rudimental machines. At the end of this process phase, the product is light brown and has an unpleasant pervasive odor. Pepper is laid on the ground for sun-drying and then washed with hydrogen peroxide. This action allows to whiten the product, at least superficially, also reducing naturally present bacteria.
Ingredient Name: White Pepper
Functions: Spice
Labeling Claims: Naturally Derived, Plant-Based
End Uses: Gravies, Sauces
