We regularly receive great, aromatic spices with character from the manufacturer Asli, which could soon refine your Asian dishes and make them spicy and exciting. Of course, white pepper should not be missing from the spice rack - the originally Indian spice is produced when it is fully ripe. To do this, the red pepper berries are soaked in water for several days, peeled and then bleached in the sun. The resulting white peppercorns are then ground and the powder is placed in the spice dispenser. From there you can easily and practically sprinkle the white pepper into your dishes. Once there, the pepper unfolds its typical, peppery, slightly smoky and hot character, which is an absolute must in many Asian dishes.