Webb James

Vietnam White Pepper

(Piper Nigrum)

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White pepper from Vietnam is produced from dried high specific gravity black pepper (from 580 to 620 and beyond g/l).

It is left soaking for ten days, sometimes with the fraudulent addition of enzymes in order to speed the process of natural fermentation and reduce production times. During this short period the pericarp absorbes water until its almost complete separation. This process is helped by the use of rudimental machines.

At the end of this process phase the product is light brown and has an unpleasant pervasive odor.
Pepper is laid on the ground for sun-drying, and then washed with hydrogen peroxide.
This action allows  to whiten the product, at least superficially, also reducing naturally present bacteria.

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