Specifications

• Product: Whole white peppercorns / white pepper seeds

• Botanical: Piper nigrum
  

• Processing: ripe berries soaked/fermented to loosen outer skin, skin removed, inner seed dried
  

• Form: whole, round, dried seeds
  

• Colour: off‑white to light cream, uniform per grade
  

• Flavour & aroma: pungent pepper heat, smoother and less complex than black pepper, suitable for delicate recipes
  

• Shelf life: whole white peppercorns can last up to about three years when stored properly; ground form loses potency faster and is best within months
  

• Grade: food grade; options for steam-treated/organic can be mentioned if you supply them

Quality & compliance

• Berries are properly soaked, de‑skinned and dried to avoid off‑flavours and ensure clean seeds
  

• Free from visible foreign matter, mould and infestation when graded correctly
  

• Stored in cool, dry conditions to preserve flavour and shelf life
  

• Produced in facilities complying with relevant food safety laws and your stated certifications
  

Packaging & shipment

• Bulk packing: e.g., 25 kg / 50 kg PP or jute bags with inner liner, or cartons for premium grades

• Option for grinder-ready packs or retail jars/shakers with private branding for regular clients
  

• Export-standard labelling (product, grade, origin, lot, net weight) for container shipments
  

• Suitable for palletised, containerised export to food manufacturers, packers and distributors
  

Uses & applications

• Can be freshly ground at point of use for sauces, soups, mashed potatoes, seafood and other light-coloured dishes needing smooth pepper heat without black specks

• Used by spice mills and food manufacturers as a raw material for white pepper powder and blends