Handful of pale cream-coloured whole white peppercorns above more of the same lot

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White Pepper Whole

Whole white pepper for light-coloured sauces, soups, processed meats and seasoning powders, compared by density, colour and clean aroma.

Request this product Request a sample

Sample: Representative sample available for evaluation
Minimum order: 500 kg
Shelf life: Confirmed for the offered product, treatment and packing

Commercial grade

White Pepper Whole — product sheet

Whole white pepper for light-coloured sauces, soups, processed meats and seasoning powders, compared by density, colour and clean aroma.

Public reference specification

Public reference specification
Parameter	Published reference	How to verify
Bulk density	≥ 600 g/L	Check and record against the agreed specification
Volatile oil, dry basis	≥ 1.5 mL/100 g	Request a laboratory test tied to the identified sample or lot
Piperine, dry basis	≥ 4.0 %	Request a laboratory test tied to the identified sample or lot
Moisture	≤ 12.0 %	Request a laboratory test tied to the identified sample or lot
Total ash, dry basis	≤ 3.5 %	Request a laboratory test tied to the identified sample or lot
Acid-insoluble ash, dry basis	≤ 0.3 %	Request a laboratory test tied to the identified sample or lot
Colour and aroma	To the approved sample	Check and record against the agreed specification
Microbiology	Salmonella absent in 25 g proposed; the full sampling plan, treatment and lot certificate of analysis are agreed with the buyer	Request a laboratory test tied to the identified sample or lot
Origin	Hainan, China; Vietnam or Indonesia for imported lots, declared per lot	Check the supplier record and lot identity
Form	Whole dried berries with the pericarp removed	Match the identified sample to the written order
Packaging	Food-grade lined export bags; unit weight and case configuration confirmed in the quotation.	Match the packing specification to the packing check

Reference values, not results for a specific lot; the agreed specification and your lot’s test decide.

Commercial details

Botanical name: Piper nigrum L.
Origin: Hainan, China; Vietnam or Indonesia for imported lots, declared per lot
Form: Whole dried berries with the pericarp removed
Typical uses: Light-coloured sauces · Soups · Processed meats · Seasoning powders · Foodservice grinding
Minimum order: 500 kg
Packaging: Food-grade lined export bags; unit weight and case configuration confirmed in the quotation.
Shelf life: Confirmed for the offered product, treatment and packing
Storage: Store cool, dry and clean; protect from moisture and strong odours.

Buying advice

Specify the producing country, colour, berry size, the decortication or retting method, off-odour acceptance, volatile oil if required, and any treatment.

AssessmentRecord bulk density in g/L with colour, berry size and off-odour acceptance judged against the approved sample.

Sample recordSample reference and date, product photographs, inspection checklist and packing photographs.

Technical referencesISO 959-2 — Pepper (Piper nigrum L.), whole or ground: white pepper

How we grade this

Kun and Chuangui assess whole white pepper at the Yulin desk for appearance, clean aroma, density and visible defects. The agreed density grade, origin and treatment are confirmed against the offered lot and its documents before quotation.

Frequently asked questions about White Pepper Whole

How is the whitening done?

By retting or mechanical decortication. The method, water hygiene and treatment history are confirmed for the offered lot; undeclared whitening is rejected.

Why is white pepper more expensive than black?

It is made from fully ripe berries with the skin removed, so it takes more fruit and more processing per kilo. In Yulin in September 2026, Hainan grade-1 white pepper traded at about 1.4–1.5 times the price of Hainan grade-1 black pepper.

When is white pepper picked?

Later than black pepper. For black pepper, clusters are picked when one or two berries turn from yellow to red; for white pepper, the berries are left to ripen fully.

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