White pepper is a variety of pepper, also known as pepper corn. White pepper is essentially the seed of the plant after the fruit is removed. White pepper is obtained by soaking the fully ripe berries in water for about 6-8 days. The flesh of the fruit softens and decomposes, which is further rubbed for getting the seed. The seed so obtained is dried and then used in the whole or grounded form. White pepper has a higher content of piperine compound as compared to black pepper so has a hotter taste.


Chemical Composition
The aroma of white pepper just like black pepper may be attributed to the presence of monoterpenes like sabinene, beta-pinene, limonene, furthermore terpinene, alpha-pinene, myrcene, delta-3-carene and monoterpene derivatives. The other constituent that is present in a considerable amount in white pepper is Sesquiterpenes

Forms of White Pepper

• Whole White Pepper
• Ground White Pepper

Trade in White Pepper
Global scenario
It is one of the most widely used and internationally traded condiment. It has been used for domestic purpose as well as the food industry. The last decade has witnessed a sharp rise in the white pepper trade figures. Vietnam, Indonesia, Singapore, Malaysia are few of the leading producers of this spice.

Uses of White Pepper
Flavoring
The spice derives its flavor from piperine compound. It is widely used for its aroma and flavor in various cuisines and also for food preservation

Medicine
White pepper has been used in traditional medicinal systems including Ayurveda, Siddha and Unani systems. It is used as an essential oil in aromatherapy and other methods