1. Physical Specifications

Appearance:

Small, round and pale to light beige or white in color.

The peppercorns must be clean, dry and uniform in color with no visible defects.

size:

The size of a pepper can vary, but it usually ranges from 3.5 to 5 mm in diameter.

Grade or quality is often determined by the size of the peppercorns, with larger peppercorns usually fetching higher prices.

Moisture content:

Typically ≤ 12% to prevent mold growth and maintain shelf life. High moisture content can affect the quality and shelf life of white pepper.

smell:

Fresh, characteristic peppery aroma without unpleasant or musty smell. There should be no signs of spoilage or rancidity.

 

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2. Evaluation standards

White pepper is usually classified based on its appearance, size and quality. Overall ratings include:

Class A (superior quality):

Clean, whole and uniform in size with minimal broken parts or imperfections.

Highly aromatic and suitable for premium markets and high-end culinary applications.

Class B (standard quality):

Slightly smaller peppercorns with slightly crushed pieces, but still suitable for general culinary and industrial use.

More readily available, used in various food mixes and spice mixes.

Class C (low quality):

Contains a significant amount of crushed peppercorns, dust and impurities.

It is typically used for less demanding applications such as spice blends or commercial food production.

 

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3. Chemical specifications

Piperine content:

Piperine is the active compound responsible for pepper\’s hotness. White pepper usually contains about 3-6% piperine, depending on the quality and variety.

Acid Value:

Typically ≤ 5 mg KOH/g, which measures the free fatty acids in the pepper and indicates quality and freshness.

Ash content:

The ash content should normally be ≤ 5%. Higher ash content may indicate poor processing or contamination.

Essential oils:

It should contain about 1-2% essential oils, which are responsible for the characteristic aroma and taste of white pepper.

 

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4. Specifications of pollutants

Foreign matter:

Typically ≤ 1% for whole peppercorns, which includes pits, leaves or other extraneous material.

Damaged or broken peppercorns:

Typically ≤ 5% for whole peppercorns. More broken or damaged peppercorns usually result in a lower grade.

Pests:

There should be no live insects or pests. A maximum of 0.5% dead insects or pest remains is generally acceptable.

Mycotoxins (aflatoxins):

Must meet food safety standards, typically ≤ 5 ppb for aflatoxins.

 

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5. Microbiological specifications

Total Plate Count (TPC):

Typically ≤ 10,000 CFU/g, ensuring low microbial contamination.

Yeast and mold:

≤ 100 CFU/g. Excess mold may indicate poor storage conditions or contamination during processing.

E. coli:

It should be absent in 1 g to ensure food safety.

Salmonella:

It is missing in 25 g, which is critical for ensuring food safety.

Aflatoxins:

≤ 5 ppb (parts per billion) for aflatoxins B1, B2, G1, G2 to meet global food safety standards.

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7. Applications

Culinary applications:

White pepper is usually used in light dishes (eg white sauces, soups and mashed potatoes) where black pepper may be visually unappealing.

It is used in spice mixes, marinades and seasonings for various cuisines, especially in Asian, European and Southeast Asian cuisines.

Industrial applications:

White pepper is also used in the food industry to season and flavor prepared food products, such as sauces, processed meats and canned foods.

Pharmaceutical products and cosmetics:

White pepper extract is sometimes used for its purported health benefits, including improving circulation and digestion.

Essential oils:

White pepper is used to extract essential oils for use in perfumes, soaps and aromatherapy products.

 

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8. Certificates

Organic Certificate (if applicable):

White pepper grown without the use of synthetic pesticides and fertilizers can be certified organic (eg USDA Organic, EU Organic).

Fair Trade Certification (if applicable):

For ethically sourced white pepper that ensures fair remuneration and sustainable farming practices.

ISO certificate:

Ensures that processing, packaging and storage of white pepper meets international quality standards.

9. Expiry date

Expiry date:

White pepper can last 1-2 years when properly stored in a cool, dry, dark place due to its high essential oil content.

For optimal freshness, it is best consumed within 6–12 months of packaging.