White pepper is the nearly ripe drupe, deprived from the outer part of its pericarp by maceration in water and subsequent friction, and afterwards dried in the sun. It occurs as yellowish more or less broken grains with a smooth shiny surface from which the epicarp or outer layer of the fruit has been removed. It is sold in the market either as a whole white pepper or as broken white pepper; the whole peppers are very likely to have some of the epicarp or hull remaining. The removed hull is sold separately under the name of " pepper hulls "; it forms a light to dark brown powder, with a very pungent odor and taste and contains large amounts of the oleoresin of pepper, but according to Gladhill, no piperine. The hulls are sometimes sold mixed with broken white pepper. This mixture contains more oleoresin and less piperine than does the pure pepper; the percentage of the two active constituents varying according to the percentage of drugs in the mixture. White pepper is much less pungent but more aromatic than black pepper.

 

 

 

White pepper 620/630/640g/l:

 

- Moisture: 13% max.

- Admixture: 0.5% max.

- Packaging: 50-60 kg/ PP or jute bag; 18MT/ 20' container FCL.