Spices and Condiments (1+1)

Dehydrated and frozen pepper

Dehydrated green pepper

• Keeping the freshly harvested, despiked pepper in boiling water for over 10 minutes deactivates the bleaching enzyme.
  
• Treatment with sulphur dioxide reduces the chances of darkening.
  
• As sun-drying destroys chlorophyll and the green colour, to make dehydrated green pepper, drying should be done in hot air or in a microwave oven.

Frozen green pepper
This is prepared using blast freezers. Such peppers, on thawing, are almost equivalent to the fresh material.
Other products like spice essences and emulsion, spice decoctions, encapsulated spices, fat-based spices, etc., are also prepared from black pepper.