White & Black Peppercorns (Piper nigrum) — 500g Bulk Dried Whole & Ground Pepper

White Peppercorn and Black Peppercorn (Piper nigrum) are the dried fruits of a revered culinary and food-herb vine known in Traditional Chinese Medicine (TCM) as Hú Jiāo (胡椒). Long prized as a warming, qi-moving spice, Hu Jiao has been used for centuries to dispel cold, support digestion, and enliven the flavor of everyday cooking. Its nature is pungent and hot, making it a bold yet versatile herb for warming the Middle Jiao and harmonizing the Stomach and Large Intestine.

Key Selling Points

• Traditional warming food-herb spice
• Both white and black peppercorns available
• Whole peppercorns or freshly ground powder
• 500g bulk pack for commercial and home kitchens
• Sun-dried, origin-direct supply from Anhui

Quality & Sensory

Each batch is sun-dried to preserve the peppercorns' firm, wrinkled texture and deep color—black pepper showing a dark, matte surface and white pepper a pale, creamy ivory. When crushed or ground, they release a sharp, pungent aroma with resinous warmth. On the palate, the flavor is bold and biting, with black pepper offering a fuller, more complex heat and white pepper a cleaner, earthier pungency that lingers gently.

Technical Specifications

Usage Scenarios

• Everyday cooking and seasoning
• Commercial kitchen and food service
• Soup and broth preparation
• Marinades and spice blends
• Traditional warming food-herb recipes

Traditional Uses

In folk herbal practice, Hu Jiao is added to soups, congee, and warming broths to dispel cold and support digestion. It is a common companion to ginger and other warming spices in winter cooking, and is often sprinkled into daily dishes to enliven flavor and gently warm the body. As a food-herb, it is also used in medicinal food preparations where a touch of heat is needed to balance cooling ingredients.

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