Piper nigrum (black pepper and white pepper). This is a climbing plant that originally came from India. It contains Bisabolene, Camphene and Piperene and has a stimulating effect. Pepper adds warmth to curry mixtures and many Indian dishes. A culinary rule is to add white pepper to light coloured dishes and black pepper to dark coloured dishes. White pepper should always be the first choice when hotness is needed without changing the taste of the food too much. It should be added shortly before the cooking is finished. Black pepper has more aroma, which only vanishes with long cooking. Controlled organic cultivation. Tin shaker with large and small holes. Classic Ayurveda 70 g