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White Pepper

White Pepper

White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed.



Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn.Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions.Black pepper is the world’s most traded spice, and is one of the most common spices added to cuisines around the world. Ground, dried, and cooked peppercorns have been used since antiquity as a spice, seasoning and as traditional Medicine. Black pepper and its active compound piperine have potent antioxidant and anti-inflammatory properties, reduces cholesterol levels, have cancer fighting properties and boosts absorption of nutrients. Piperine has demonstrated potential benefits for symptoms related to degenerative brain conditions like Alzheimer’s and Parkinson’s disease. Ground white pepper is commonly used in Chinese, Thai, and Portuguese cuisines. It finds occasional use in other cuisines in salads, light-coloured sauces.However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour.