从山萝卜到芹菜籽，从丁香到胡椒籽，每一样均含有大剂量的药草和香料成分。
All have a generous dose of herbs and spices, everything from chervil and celery seed to cloves and peppercorns.
酸液浓度是影响白胡椒颜色的关键因素，较低的酸液浓度有利于保持胡椒籽的自然色泽。
Among of these influencing factors, the acid concentration has the most significant effect on the colour of pepper.
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