Black pepper and white pepper both originate from the Piper nigrum plant. Black pepper is made by grinding dried, whole unripe fruit, while white pepper is produced by grinding dried, ripe fruit that has had its outer layer removed. Both black and white pepper powders are utilized in medicine. In culinary applications, black pepper, white pepper, and pepper oil (a distilled product from black pepper) are employed as flavouring agents in foods and beverages. Black pepper 550 G/L (FAQ): Moisture: 13.5% max Admixture: 1% max Density: 550 GL Min