White pepper tastes hotter than black but is less complex, offering potent anti-inflammatory and antioxidant effects.
We export in quantities of 250kg, 500kg, and full LCL/FCL containers. Private label branding is available.
Inquire For Wholesale PriceBlack and white peppercorns are both the fruit of the pepper plant (Piper Nigrum), but they are picked and processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black but white pepper is picked earlier as the green pepper pods turn mature. White pepper tastes hotter than black but is less complex, with fewer flavor notes thanks to the presence of piperine, a chemical found in peppercorns that supplies its potent anti-inflammatory and antioxidant effects.
Cinnamon galore! Regarded as the shining star of all spices produced by Sri Lanka, true cinnamon is indigenous to the island.
Produced from raw green pepper berries by being cooked in hot water and dehydrated, black pepper is commonly used for enhancing food.
Handpicked flower buds from the Myrtaceae family, Ceylon Cloves are of the highest quality both in flavor and aroma.