Black pepper is dried or dried directly from the ear. Ear drying 3 to 4 days, skin peeling, you can use foot or wood to fight, so that the fruit and fruit stems separated, after removal of the stem and fully dried, it will become a commodity of black pepper, can also be fresh fruit in the artificial In a heated drying room, the temperature is controlled at 49-60°C and dried for 24 hours. 50 kg of fresh fruit can be made into 16 to 18 kg of black pepper. Black pepper is usually made from ripe fruit, but it can also be processed with fruits that are not yet fully mature. Black pepper is required to be fully dried, and must be kept wet during storage to prevent mildew on the dried fruit surface and affect quality. The black pepper's moisture content should be about 12%.
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