White Pepper


Unlike black pepper, white peppers are picked at full ripeness. These berries are then soaked in water to ferment. Finally, the outer layer is removed leaving only the inner seed. Since white pepper is more "exposed" than black, it loses its flavor much faster. It will turn stale and you might not know it. So, if you decide to cook with white pepper, remember it should be fresh White pepper works best for those suffering from loss of appetite as it enhances appetite and promotes healthy gout. The spice helps to get rid of secretions from airways. It is also used to treat constipation as it supports large intestine peristalsis and accelerates metabolism. It has anti-inflammatory effect and also freshens breath. It enhances the immune system and tones the overall body. It purifies the body from harmful toxins and promotes circulation. The regular intake of white pepper protects from various cardiovascular diseases and cancers.

Grade I Grade II Grade III
Basic Parameter
Color for all forms Matt grey to brownish to pale ivory white. Free from added coloring
Sensory property for all forms The odour and flavour shall be characteristic of white pepper, slightly sharp and very aromatic, excluding mouldy and rancid odours. The product shall be free from foreign odours, flavours and free from any other harmful substances