Their difference is that white pepper is composed without the pericarp. Pericarp contains much of the piperine, so the white corns are more aromatic and less strong, making it less strong than black pepper, but richer in flavor with sweet overtones.

Physical Properties

Color Dark Brown in color

Appearance Free Flowing

Granulation As desired. From coarse ground to fine

Aroma Characteristic penetrating odor

Flavor Pungent biting taste

Chemical Properties

Moisture Max 12%

Total Ash Max 7%

Acid Insoluble ash Max 1.2%

Non-Volatile Ether extract Min 5.5%

Crude fiber Max 18%

Volatile Oil Min 2%

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