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The classic in every spice rack: Black pepper
BIO Black Pepper from Unimedica gives savory dishes a spicy note and should not be missing in any dark sauce or dishes with red meat. The whole peppercorns refine steaks, salads and vegetables with intense spiciness and a very own spicy component. They can also be cooked very well in soups and broths or develop their specific aroma in cold marinades and pickles.
The peppercorns are also suitable for the pepper mill. If the peppercorns are freshly ground for seasoning, the aroma of the "king of spices" is retained longer than in ground black pepper.
Organic quality from the countries where the pepper grows
The pepper bush, which grows high on trees, originally comes from India. Its fruits were first brought to Europe by land, later by ship. After its first documented mention by Hippocrates in antiquity, pepper as an expensive spice made merchants in the Middle Ages so rich that they were called pepper sacks. Today, black pepper is a staple in every kitchen and is the most popular spice in this country.
BIO black pepper from Unimedica comes from pepper bushes from controlled organic cultivation in Vietnam and Sri Lanka. The fruits of the pepper bush contain piperine, which causes the pungent taste. The spiciness can lead to heat sensations in the body and makes you feel appetite.
Vegan and free from additives
BIO Black Pepper whole from Unimedica is free from additives such as dyes, stabilizers, preservatives, release agents such as magnesium stearate as well as GMO-free, lactose-free, gluten-free and vegan.
Pepper from controlled organic cultivation in non-EU agriculture.
How is black pepper produced?
The color of the pepper is a result of when it is harvested: black pepper is obtained from the unripe, just-green berries of the pepper bush. The peppercorns become black and wrinkled when the berries are dried in the heat.
Recommended use: Gives savory dishes a spicy note, for example, on the steak in the salad or on vegetables.
- Order number: SW10143