White pepper comes from the same vine as black pepper, Piper nigrum. For black pepper the green berries are dried whole. For white pepper the ripe berries are soaked, the outer skin is removed and the pale seed inside is dried. The result is a smoother, less pungent pepper with an earthy note, chosen for light-colored sauces, soups, mashed potatoes and white meat dishes where dark specks are not wanted.

Sri Lanka grows pepper in the mid-country districts of Matale, Kandy, Kegalle and Kurunegala. Most of the crop is sold as black pepper; white pepper is a smaller line made by growers and processors who do the soaking and decortication themselves.

Forms

• Whole white peppercorns for grinding at the point of use
• Ground white pepper for food manufacturing, catering and retail packs

What to check

Ask for moisture, piperine and volatile oil results, and a microbiology test for ground pepper. White pepper should be cream to light grey with no black seeds mixed in.

What to tell us for a quote

• The grade or specification you need
• Quantity per order and how often you buy
• Pack size, packaging and labelling
• Destination port and the Incoterm you prefer
• Documents your market requires

Samples and shipping

Order the sample online and pay by card; it ships from Sri Lanka by tracked airmail. Bulk orders are quoted FOB Colombo, CFR or CIF, by sea or air, and can share a container with other Sri Lankan goods through our consolidation service.