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Cocoa, coffee and spice from Indonesia
Ripe pepper berries are soaked in sacks for one to two weeks until microbes rot and loosen the outer skin. The skin is rubbed off and the seeds are washed and sun-dried into white pepper.
| Ripe pepper berries | Fully ripe berries are used; the trial counted a stalk with two red berries as optimally ripe[kamila2019] |
| Water | Running mountain water in Sarawak tanks or streams; still water in buckets or ponds elsewhere[mpc-kpk][kamila2019] |
| No starter | No culture is added in Kamila's trial, only papaya leaf; the bacteria used in Vinod's lab trial were isolated from pepper[kamila2019][vinod2014] |
| Starter | spontaneous |
Total time across the recorded steps: 15 days – 29 days
What changes: Starting material: ripe pepper berries, picked and stripped from the stalks
Longer delays raised the share of blackish seeds, foreign matter and mould. Output: ripe berries, stalks removed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ripe pepper berries are soaked in sacks for one to two weeks until microbes rot and loosen the outer skin. The skin is rubbed off and the seeds are washed and sun-dried into white pepper. Made in 4 steps over 15 days – 29 days. The longest step, soak in sacks until the skins soften, takes 10–14 days (Kamila 2019). Bacillus subtilis and B. licheniformis, isolated from pepper; they decorticated fresh berries within 5 days in a lab trial with added cultures does most of the fermenting.
| Main step | 10–14 daysReported[kamila2019] | Soak in sacks until the skins soften |
|---|---|---|
| Temperature | 40–65 °CReported[kamila2019] | Sun-dry the seeds |
Black pepper is the whole berry dried in the sun. White pepper loses its skin first, and the usual way to remove it is this microbial soak. Vanilla and cocoa are also fermented to develop flavour, but here the microbes only free the seed, and the off-odours they make are a defect.
Kamila et al. found that delaying the soak raised mould contamination; delays of 2 and 4 days were the optimum limit for quality. Dry the seeds well before storage. The US FDA began its spice risk profile after a 2008–2009 US Salmonella outbreak linked to contaminated ground white pepper. It also says Salmonella can survive for more than a year in low-moisture foods, including spices.
Every number is labelled with how it is known. How this atlas is made
Aziz et al. (2019) describe water retting as the most common conventional way to make white pepper. In 2005 Steinhaus and Schieberle sampled a retting batch at a Thai pepper plant and showed that the faecal and cheesy off-odours form during retting, and that a short soak under water with frequent changes avoided them. In 2014 Vinod and colleagues isolated bacteria from pepper, including Bacillus subtilis and B. licheniformis, that decorticated fresh berries within 5 days.
