White Pepper

White Pepper

  • Piper nigrum
  • 09041200
  • Smooth nearly globular shape with light yellow greyish or cream colour
  • -
Grade Origin Download
Vietnam
TDS MSDS
Singapore
TDS MSDS

Application

White pepper is a spice produced by the pepper plant Piper nigrum, the same plant that produces black pepper. The difference to produce black pepper and white pepper are in the harvest time of the peppercorns or pepper fruits. White pepper is produced by full mature berries and obtained by removing the outer skin. White pepper is native to the Malabar Coast of India and it is one of the essential spices worldwide. This spice has a smooth nearly globular shape, with a light yellow greyish or light cream colour. White pepper has a milder flavour than black pepper. White pepper is popular in Southeast Asia, China, and Portugese cuisine, with the use of this spice is commonly for culinary or cooking because of its softer than black pepper flavor. White pepper is also used for traditional medicine, because it could stimulate body gastric juice for a proper digestion, improve flatulence and intestinal upset, and could help reduce fever and chills. This spice also used to produce essential oil in aromatherapy.

 

Manufacturing Process

The pepper plant bears a fruit that is sometimes called peppercorns. The plant will bear fruit after 2 to 5 years after plantation. White pepper is produced through a ripe fruit. After harvesting, the fruits are fermented in water for 48 hours. Then the berries are through pulper to remove the skin. After that the berries are kept in acidic aqueous solution/chlorinated solution to improve the colour of white pepper. White pepper are then dried by using mechanical or through sun dried, before they are cleaned and graded.

 

Grades

The grading of whole white pepper base on International Pepper Community are divided into three grades:

 

Parameters

Grade

I

II

III

Bulk Density g/l, min

600

600

550

Max. Light Berries/Corns

1.0%

2.0%

2.0%

Max.Extraneous matter

0.8%

1.5%

2.0%

Max. Dark Coloured Berries/Corn

2.0%

5.0%

10.0%

Max. Mouldy Berries/Corn

1.0%

3.0%

3.0%

Max Insect Defiled Berries

1.0%

2.0%

2.0%

Max Whole Insects,
dead or alive (by count)

Nil

Nil

Nil

Mac mammalian or/and
Other Excreta (by count)

Nil

Nil

Nil

Max Broken berries

2.0%

3.0%

3.0%

Max Moisture

12.0%

13.0%

14.0%

Max Total ash on dry basis

3.5%

4.0%

4.0%

White pepper is used in culinary, traditional medicine, and to produce essential oil. White pepper is popular in Southeast Asia, China, and Portugese cuisine, with the use of this spice is commonly for culinary or cooking because of its softer than black pepper flavor. White pepper is also used for traditional medicine, because it could stimulate body gastric juice for a proper digestion, improve flatulence and intestinal upset, and could help reduce fever and chills. This spice also used to produce essential oil in aromatherapy.

 

Categorization

Based on the use of white pepper, it is categorized as spice.

 

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