White Pepper
A sack of fresh peppercorns of East Luwu Pepper is soaked in running fresh water for 10-15 days to soften the skin. The sack is turned every 2-3 days to ensure all peppers are fully soaked. Then, they are stepped on to remove the outer skins before getting rinsed with fresh water. The white peppers are naturally dried under the sun on clean surfaces and area for up to 3 days to achieve 12% dryness level. They are spread evenly and thinly on a tarp and flipped back and forth using rakes 3-4 times a day. Finally, the peppers are cleaned thoroughly from debris and picked for proper storage
Spesification:
- Spiciness (piperine): 2.56%-3.48%
- Aroma (essential oil): 1%-1.92%
- Seed size (diameter): 3–4mm
- Density: 600gr each min
Black Pepper
Fresh twigs of peppercorn fruits of East Luwu Pepper is piled on a tarpaulin with a thickness of between 40 and 100 cm, and then covered for 2-3 days. After that, the fresh peppercorns are squashed and trampled using clean pair of boots until they are separated from the twigs. Sieves are used to separate twigs and peppercorns. Finally the peppercorns are dried naturally under the sun, the same process as the white East Luwu Pepper. Finally, the black peppers are cleaned thoroughly from debris and picked for proper storage
Spesification:
- Spiciness (piperine): 1.91%-2.89%
- Aroma (essential oil) 2.2%-2.89%
- Seed size (diameter): 3.5–5mm
- Density: 570gr each min