White Pepper
Subtle Heat. Smooth Finish
Didwaniya Group exports premium-quality white pepper, carefully processed to deliver a milder, refined flavor ideal for light-colored sauces, soups, and gourmet cuisines. Sourced from mature pepper berries and expertly hulled, our white pepper meets the purity and quality standards expected by international spice traders and food manufacturers.
White pepper is a spice derived from the fully ripe berries of the pepper plant (Piper nigrum), the same species that produces black pepper. However, the key difference lies in its processing. To obtain white pepper, the ripe red berries are soaked in water to ferment, and then their outer black skin is removed, leaving behind the smooth, pale-grey to white inner seed. This seed is then dried and used as a spice. The result is a pepper that is milder, smoother, and slightly more earthy and fermented in flavor than black pepper, with a less pungent but sharper heat.
India, Indonesia, Vietnam, Sri Lanka, and Malaysia are among the leading producers and exporters of white pepper. In India, white pepper is mostly cultivated in Kerala and Karnataka, where the humid climate and rich soil contribute to its distinct quality.
Characteristics
Taste: Mildly pungent, earthy, and slightly fermented with a sharp, warm aftertaste
Appearance (Structure): Smooth, round, off-white to light greyish-beige peppercorns; smaller and cleaner compared to black pepper
Smell: Mild, musky, and slightly fermented aroma with less sharpness than black pepper
Mass fraction of moisture, %, not more than: 12.0
Volatile oil content, %, not less than: 1.0
Color: White to light grey or pale beige
Application
White pepper is widely used in culinary, medicinal, and industrial applications, especially in Western, Chinese, and Thai cuisines. Its subtle flavor and pale color make it ideal for light-colored dishes where black pepper specks might be visually unappealing. It is frequently used in white sauces, cream soups, mashed potatoes, salad dressings, pasta, poultry, and fish preparations. In classic French cooking, it is indispensable in béchamel and velouté sauces.
Storage conditions
Store in dry, clean, well-ventilated warehouses free from pests, at a relative humidity of no more than 75% and a temperature of no more than 20°C.