Extra grade: 100% peeled black pepper peas 550 g/l Vietnam The simplest and most obvious indicator of the quality of ground black pepper is its color. It should be "dark gray of various shades" because the core of the peppercorns is a grayish cream color, and only the shell is black. For the production of ground pepper of different grades in the countries where it is grown, four types of technical raw materials are used: light berries (underdeveloped fruits without a formed core), screenings (pinheads - fragments of berries, the remains of stalks, small undeveloped berries), peel (husk - a shell of black peppercorns remaining in the production of white peppercorns) and cake (spent - the mass remaining after the production of pepper oil). When natural screenings, peel or light berries are added, a brown tone appears in color, and when cake is added, black. Smell and taste change much less. To even out the color and achieve an extremely low price, many producers in countries where pepper is not grown use in the production process something that has nothing to do with pepper: flour, starch, food coloring, activated charcoal and flavorings. We don't add anything to pepper but pepper. Variety Extra - 100% peeled black peppercorns with a density of at least 550 g/l We offer extremely low prices for the highest quality product, and what you eat is up to you.