Country of Origin
Color & Odor
|:||Pale yellow transparent liquid with warm and spicy, characteristic white pepper odor|
|:||Soluble in alcohol and oils, Insoluble in water|
|:||0.913 – 0.9205 @ 25°C|
|:||-6 to -33°|
|:||1.486-1.495 @ 25°C|
Plant Part Used
DESCRIPTION:White pepper has a milder, more delicate flavor than black pepper, and is useful for adding a peppery flavor to light-colored sauces and soup without adding black color. White pepper is popular in European cuisines.
CONSTITUENTS:White pepper contains slightly less essential oil than black pepper. The aroma of both black and white pepepr is due to the 80% content of monoterpenes: sabinene, beta-pinene, limonene, furthermore terpinene, alpha-pinene, myrcene, delta-3-carene and monoterpene derivatives (borneol, carvone, carvacrol, 1,8-cineol, linalool). Sesquiterpenes make up about 20% of the essential oil: beta- caryophyllene , humulene, beta-bisabolone and caryophyllene ketone.
AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:A middle note with a medium aroma, sharp, spicy scent faintly reminiscent of Clove.
BLENDS WITH:Pepper grinder. Black, white and green peppercorns.
COMMON NAMES:Piper nigrum.
USES:It has been by the Greeks and Romans. It also helps in the prevention of cancer cells. A pain relief agent even stronger than capsaicin.