White Pepper, 630 g/l

What white pepper is

White pepper comes from the same plant as black pepper. The difference is in the processing. The berries are soaked so that the dark outer skin can be removed, and then the inner seed is washed and dried. The result is a pale berry with a sharper heat and a milder aroma than black pepper. It is used where dark specks would spoil the look of the food, and where cooks want its particular taste.

Our white pepper has a bulk density of 630 g/l. Moisture is 13% at most, foreign matter is 0.2% at most, and black berries are held to 2% at most.

Who buys white pepper

• Food makers who make white sauces, soups, mashed potato mixes, seafood dishes and processed meat, where black specks are not wanted.
• Grinders who make ground white pepper for retail and catering.
• Importers who supply Asian cuisine, where white pepper is a staple seasoning.

The specification

Product	Whole white pepper
Origin	Vietnam
Moisture	13% max
Foreign matter	0.2% max
Bulk density	630 g/l
Black berries	2% max
Packing	PP bags, 25–50 kg net
Container load	18–19 MT per 20ft · 28 MT per 40ft
Port of loading	Ho Chi Minh City, Vietnam

What to look at when you compare offers:

• Density, 630 g/l. White pepper is denser than black pepper because the light skin has been removed. Compare offers at the same g/l.
• Black berries, 2% max. These are berries whose skin was not fully removed. They show as dark spots in ground white pepper, so this limit matters most for grinders.
• Colour and smell. Good white pepper is creamy white to light grey and smells clean. Approve a sealed sample before you sign, so the colour you accept is the colour written into the contract.

Why the container load is higher

White pepper is denser than black pepper, so more tonnes fit into the same space. A 20ft container takes 18–19 MT of white pepper, compared with 14–17 MT of black pepper. A 40ft container takes about 28 MT.

How the lot is checked

Before loading, samples from your lot are checked for density, moisture, foreign matter and black berries against your contract. If your contract names SGS, Control Union or Vinacontrol, they inspect the lot as well. Packing and loading are supervised. You receive photos of your cargo and the container number before documents are released.

Optional, priced separately: SGS laboratory verification, pesticide residue testing, organic certification and Rainforest Alliance certification.

Documents

Usually a certificate of origin, a phytosanitary certificate, a certificate of quality and quantity, a packing list, a commercial invoice and the bill of lading. A fumigation certificate is added where your country requires one.

Ground white pepper

Ground white pepper can be milled on the same steam-treated grinding line as our ground black pepper. Ask for its specification with your enquiry.

How to order

1. Send the density, volume, destination port and Incoterm by WhatsApp or the enquiry form. We reply within one working day, Vietnam time (UTC+7).
2. Approve a sealed sample. It becomes the reference sample in the contract.
3. Sign: CIF or CFR (CNF), FOB on request. L/C at sight, or a T/T deposit with the balance against documents.
4. The lot is inspected and loaded. You receive photos, the container number and the documents.

Questions buyers ask

Why is white pepper more expensive than black pepper?

It takes more pepper and more processing to make. The skin is removed, so the weight that is lost is paid for in the price.

Can you supply a density other than 630 g/l?

Tell us your figure. We will say plainly whether a lot can meet it.

Is white pepper treated with chemicals to make it white?

The colour comes from removing the skin and washing the seed. If your market needs proof of this, add pesticide residue testing or SGS verification to the contract.

HS code

Whole white pepper is classified under HS 0904.11, the same heading as whole black pepper. Your customs broker confirms the national line.