Making White Pepper from Green & Black Pepper
I have seen this technology in the CSIR Technofest 2010, showcased by Council of Scientific and Industrial Research, New Delhi, at India International Trade Fair during November 14-27, 2010 New Delhi, India. I came to know that “Making White Pepper from Green & Black Pepper” was developed by National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram 695 019 (Trivandrum), under the aegis of CSIR, New Delhi.
White pepper will be obtained by removing the outer skin (namely pericarp) and outer portion of the mesocarp of the ripe or matured green berries or dried black pepper (Piper nigrum L.). The white pepper berries are in light yellow greyish colour and nearly globular in shape. Size of pepper is around 5mm or less in diameter and looks like smooth, striated with small protuberance at the base.
» Read more: Making White Pepper from Green & Black Pepper – CSIR – NIIST Technology
Tags: black pepper, csir new delhi, green pepper, hydrolytic enzymes, new delhi india, pepper berries, piper nigrum, quality deterioration, volatile fatty acids, white pepper