Tropica Real pepper

The ripened yellowish-green berries that are about to turn red are processed into white pepper. They are filled into sacks and soaked in gently flowing water for around 8 days. The berries are then spread out and the softened pulp is removed from the seeds, usually by trampling. The grey peppercorns are then washed again and left to dry in the sun for several days until they have become the creamy yellowish-white commercial product of white pepper.Green pepper, like black pepper, is also made from unripe berries that have either been pickled in brine or vinegar and preserved or dried using a special process, sometimes even freeze-dried.genuine red pepper consists of fully ripe, unpeeled pepper fruits and is usually sold pickled in salty or sour brine in a similar way to green pepper. However, this pickled red pepper is very rare. It is even rarer to find red pepper in dried form.Ingredients of black pepper:1.8 to 3.5% essential oil; 5 to 9% alkaloid piperine; 0.8% alkaloid chavicinOrigin:Its home is the Malabar Coast in south-west India.CultivationCultivating the seeds indoors is possible all year round. Pre-soak the seeds in water for a few hours. Then mix moist growing medium with 1/4 sand. Press the seeds in to a depth of 1 cm, cover them with the mixture and place the growing container in a very warm place. 25° to 30° C. is the ideal germination temperature. High humidity in the container (spray mist) also promotes germination.location / light:As a tropical plant, pepper requires a very warm and semi-shady location from 20° C upwards and high humidity. You should therefore also spray the young plants from time to time.Care:If standard soil is used, you should loosen it up with humus. Water evenly and fertilise weekly during the growth phase.