Food and Drug Regulations

B.07.031 [S]. White Pepper, whole or ground, shall be the dried, mature berry of Piper nigrum L., from which the outer coating is and the inner coating may be removed and shall contain

• (a) not more than

  • (i) five per cent crude fibre,

  • (ii) 2.5 per cent total ash,

  • (iii) 0.3 per cent ash insoluble in hydrochloric acid, and

  • (iv) 15 per cent moisture; and

• (b) not less than

  • (i) six per cent non-volatile methylene chloride extract,

  • (ii) 52 per cent pepper starch, and

  • (iii) one millilitre volatile oil per 100 grams of spice.