MM Sarawak White Pepper Powder 大吉祥砂劳越白胡椒粉

Maha Mangala Sarawak White Pepper Powder 70g Premium Grade 100% Natural No additives大吉祥砂劳越白胡椒粉顶级100%天然无添加

What is Sarawak White Pepper?

Sarawak pepper which is grown on the island of Borneo tends to have a pleasantly refined flavor and relatively mild heat. Ripe and red, consists of only the inner seed of the pepper berry, with the pericarp removed. Berry is picked when fully ripe and turns bright red on the vine, exposing the dried, greyish-white pepper inside.

Production method: Berry’s outer shrunken skin is soaked and rubbed off, red skin is removed and the white peppercorn is dried.

Flavor: Contains less piperine – milder, more delicate flavor than black pepper.

Benefits:

• Bioavailability enhancement (piperine)
• Carminative
• Anti-cancer
• Natural antioxidant
• Anti-inflammatory
• Cholesterol lowering & immune enhancer
• Improves digestion & promotes intestinal health
• Improve leucorrhea abnormality and epilepsy
• Improves fertility
• Relieves toothache
• Anti-depression

Uses:

• Culinary: Add to recipes and meals as often as possible because it boosts the medicinal value of many spices and other foods (mostly in oriental cuisine, or light-colored sauces and soups).
• Food storage: Black pepper may be one of the best natural anti-oxidant to be used to prevent oxidation and off-flavor in meant and its products.

Safety considerations:

• Patients with peptic ulcer, cough and hemoptysis, hemorrhoids, throat inflammation, and eye diseases should take it with caution.
• Store in a sealed container, avoid moisture and light, and the storage time should not be too long.
• Excessive topical use of black pepper essential may overstimulate the kidneys.

什么是砂劳越白胡椒？
砂拉越胡椒生长在婆罗洲岛，具有令人愉悦的精致风味和相对温和的热量。
白胡椒是由成熟且红色的胡椒浆果的内部种子组成，果皮已被去除。浆果在葡萄藤上变成鲜红色和完全成熟时采摘，取出里面干燥的灰白色胡椒。生产方式：浆果的已收缩的外皮会被进行浸泡并剥掉，去除红皮后再晒干白胡椒粒。

味道：含有较少的胡椒碱——比黑胡椒更温和、更细腻的味道。

功效：
-    提高生物利用度（胡椒碱）
-    驱风
-    抗癌
-    天然抗氧化剂
-    消炎
-    降低胆固醇和免疫增强剂
-    改善消化和促进肠道健康
-    改善白带异常和癫痫。
-    提高生育能力
-    缓解牙痛
-    抗抑郁

用处：
-    烹饪：尽可能多添加到食谱和膳食中，因为它可以提高许多香料和其他食物的药用价值（多用于东方美食，或浅色酱汁和汤品）。
-    食品储存：黑胡椒可能是最好的天然抗氧化剂之一，可用于防止食品及其产品的氧化和异味。

注意事項:
-    消化道溃疡、咳嗽咯血、痔疮、咽喉炎症、眼疾患者应慎食。
-    密封容器中，避免受潮和光照，保存时间也不宜太长。
-    过度局部使用黑胡椒精华可能会过度刺激肾脏。