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Organic White Pepper

White pepper consists of the seed of the pepper plant (Piper nigrum), with the darker colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe peppers are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried.

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Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit contains a single seed, called a peppercorn. Depending on the method of preparation, the ground peppercorns are known as black, white or green pepper. Black pepper is the world's most traded spice.

White pepper is often used in dishes like light-colored sauces or mashed potatoes, where ground black pepper would visibly stand out. They have differing flavor due to the presence of certain compounds in the outer fruit layer of the drupe that are not found in the seed.

Black pepper either powdered or its decoction is widely used in traditional Indian medicine and as a home remedy for relief from sore throat, throat congestion, cough etc. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.

Organic production fosters cycling of resources, promotes ecological balance, and conserves biodiversity. The U.S. Department of Agriculture's National Organic Program (NOP) develops, implements, and administers national production, handling, and labeling standards. Organic farming excludes or strictly limits the use of manufactured fertilizers, pesticides (which include herbicides, insecticides and fungicides), plant growth regulators such as hormones, livestock antibiotics, food additives, and genetically modified organisms.

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