White pepper or White Peppercorns are peppers without its pericarp. The berries are picked at full maturity and then soaked in water (traditionally in the running water of a river) but now with machines or manually for 7-14 days to detach the skin which is then removed manually. The pepper berries are then dried to a moisture level of 12-13%. A mechanical process to remove the pericarp is now used, which avoids the risk of possible bacterial contamination during the soaking phase and gives us a product with a far better aroma.

White pepper have a pungent taste (as piperine is found mostly in the core of the fruit), but it’s more elegant than black pepper, without many of the floral notes of its darker cousin. It is ideal with sauces, fish and poultry. The White Pepper or Peppercorn mainly produced state of Para in northern Brazil, processed and packaged before shipment to the Port of Santos.