White pepper: black pepper with the outer layer removed, for a milder flavour. Grades, packing and minimum order are confirmed with the quotation.

Supplied by Bespice from Battaramulla, Colombo. Price on request through the SriLankaExport trade desk.

About Sri Lankan white pepper

White pepper comes from the same plant as black pepper, Piper nigrum. Ripe berries are soaked in water so the outer skin softens, then the skin is removed and the inner seed is dried. The result is a pale berry with a milder aroma and a sharp, clean heat.

Sri Lankan pepper is grown mainly in the Matale, Kandy, Kegalle and Badulla districts and is known for a relatively high piperine content. White pepper is commonly traded by bulk density (grams per liter), moisture and the share of dark berries.

Common uses

• Light-colored sauces, soups and mashed dishes
• Asian cooking
• Meat processing and seasoning blends
• Ground white pepper

Storage and documents

Whole white pepper typically keeps one to two years in cool, dry, sealed storage. Importers commonly ask for a certificate of analysis covering moisture, volatile oil, ash and microbiology, plus aflatoxin and pesticide residue results for markets such as the EU, a phytosanitary certificate and a certificate of origin. Exact grade, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the form (whole, cut or ground), the grade or specification bought to, such as moisture, volatile oil, density or size limits, the quantity per shipment and how often, the packing (bulk bags, cartons or retail packs), the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the food safety standard or residue limits of the destination market helps the supplier confirm the right lot.

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