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. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week so the flesh of the peppercorn softens and decomposes; rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical, or biological methods.[6]

Ground white pepper is commonly used in Chinese, Thai and Portuguese cuisines. It finds occasional use in other cuisines in salads, light-coloured sauces and mashed potatoes as a substitute for black pepper, because black pepper would visibly stand out. However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour.

1. Product name: white and black pepper 500 g / l
Specification:
Moisture: 13.5% max
Impurity: 1% Max
Density 500 g / l
Packing: PP bag (minus: 25/50 kg) 2. Product name: white and black pepper 550 g / l Specification:Moisture: 13.5% maxAdmixture: 1% Maxdensity 550 g / lPacking: PP bag (minus: 25/50 kg) 3. Product name: white and black pepper 500 g / l and 550 g / l refined Specification:Density: 500 g / l and 550 g / lMoisture: 12.5% maxForeign matter: 0.2% max