White Pepper
| Attributes | Details |
|---|---|
|
Variety |
White Pepper (Decorticated) – e.g. Muntok or local |
|
Grade |
Grade 1 (ASTA clean) |
|
Major Origin |
Kerala (Indian white pepper, from ripe red peppercorns soaked), also Indonesia (Muntok). |
|
Moisture |
<12% (ASTA Standards) |
|
Nutritional Highlights (per 100g) |
Similar to black pepper but slightly less fiber (husk removed). Retains piperine content; lower in essential oil (some lost in retting process). |
|
Pungency / Volatile Content |
Pungency remains high (piperine), but aroma is earthier, less sharp. |
|
Other Attributes |
Refined Heat: White pepper is smoother in flavor, used in light-colored sauces and cuisines needing pepper’s heat without black specks. Indian white pepper is made from fully ripe berries soaked to remove the skin. Exported to specialty markets; must be free of off-odors (proper fermentation). |
|
HS Code |
0904.11 |