Whole green peppercorns from Sri Lanka, dehydrated

Product description

Discover Biova green pepper as whole peppercorns from the mountainous regions of Sri Lanka. The berries are harvested unripe and gently dehydrated so their fresh, grassy notes and characteristic green colour are preserved.

Because they are dried without brine or vinegar, the pure, natural flavour of the spice comes through clearly. The whole peppercorns release their aroma slowly and evenly when ground or crushed, which is particularly attractive for foodservice and artisan producers.

In the kitchen, green pepper refines light meat dishes, poultry, fish and seafood as well as creamy sauces and vegetable dishes. Fruity desserts can also be finished with freshly ground Biova green peppercorns for a subtle aromatic kick.

Origin

The pepper berries come from the central highlands of Sri Lanka, with a tropical climate, abundant rainfall and fertile soils. Small farms there have been cultivating high-quality spices for decades, resulting in a pronounced aroma and consistent Biova quality.

Cultivation / Production / Harvest

The pepper plants grow in mixed cropping systems under shade trees and are hand-picked at the unripe, green stage. Immediately after harvest, the berries are gently dehydrated to prevent fermentation and to preserve the colour and aroma of the whole peppercorns.

Key features

Unlike green pepper in brine, this dehydrated version retains the pure flavour of the peppercorns. The bulk pack with approx. 1.05 kg per unit allows cost-effective use in large kitchens, spice manufacturers and professional gastronomy.

Differences in origin and processing

Depending on the country of origin, the heat and flavour profile of green pepper can vary. Sri Lanka is known for aromatic qualities with balanced heat and fresh, grassy notes. Direct dehydration without brine clearly distinguishes this product from industrially pickled variants.

Taste & aroma

The aroma is fresh, slightly herbal and delicately fruity with pleasant, non-dominant heat. On the nose it offers a fine, spicy scent, less intense and earthy than black pepper, while grinding releases the essential oils to full effect.

Suggested uses

• Freshly ground for light sauces, especially classic pepper sauces and cream sauces.
• As a seasoning for pork, chicken, veal, fish and seafood in the pan, oven or on the grill.
• To finish vegetable dishes, cream soups and fruity desserts with berries or exotic fruits.

Product specification

• Country of origin: Sri Lanka
• Grading: whole peppercorns (broken / whole)
• Colour: green
• Pack size: approx. 1.05 kg bulk per unit