Sarawak Special Black Pepper Corn

Black pepper is one of the herbal medicines in India, while it is known as a drug in medical science at Siddha and Unani. From the Syriac Book of Medicines show that black pepper can cure constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver disease, lung disease, oral abscesses, sunburn, dental caries and toothache. In Chinese medicine, black pepper can cure phlegm, abdominal pain, nausea, vomiting, water, diarrhea, cold dysentery, food poisoning and detoxification.

The taste of black pepper is stronger compared to white pepper and chefs are always applied on preparing dishes, so that can reach dishes with a fragrant, delicious, spicy and stimulate consumer appetite effect. Black pepper also can use for stew meat, cooking and steamboat.

Both black pepper and white pepper are the fruitage of vine plant, when the fruitage ripe will have yellow and red color. Pick the immature green pepper and put into hot boil water soak for 5 to 8 minutes and dried under sun for 3 to 5 days. Remove the outer coat of the dried pepper and the final product is called black pepper.

Pepper is originated in west coast of India; afterwards it spread to Southeast Asia. Pepper is suitable to grow at high temperature and long term humid area.

Dong Meng Sarawak Special Black Pepper Corn