White Pepper Powder

About White Pepper Powder

White pepper is produced by soaking fully ripe black pepper berries in water for several days, then removing the outer skin to reveal the white inner seed. The result is a pepper with milder aroma but retained heat — preferred in European cuisine where black flecks are undesirable in cream sauces, white preparations and fine dining.

Health Benefits

• •Piperine content similar to black pepper for bioavailability enhancement
• •Digestive enzyme stimulant when consumed with meals
• •Anti-inflammatory piperine properties support joint health
• •Antimicrobial and antifungal activity against common pathogens

Culinary & Industrial Uses

• •European cream sauces and white preparations where colour purity matters
• •Scandinavian and Chinese cuisine where white pepper is the traditional choice
• •Commercial food manufacturing for white seasoning blends
• •Fine dining table condiment and gourmet restaurant applications

Processing & Grades

Fully ripe berries soaked, decorticated by water-retting or mechanical peeling, then sun-dried. Piperine minimum 4.5% certified. Available whole and as fine or coarse powder.