Whole Piper Pepper, Neither Crushed Nor Ground

Both are berries of Piper nigrum, but they differ in processing: black pepper is dried with the outer skin intact, while white pepper has the outer skin removed before or after drying, yielding a milder flavor and lighter color. The US tariff schedule captures this distinction at the 10-digit level — black pepper at 0904110020 and white pepper at 0904110040 — so the processing method must be correctly identified on the commercial invoice and entry documents.

FDA has issued import alerts for whole and ground pepper from certain origins due to recurring Salmonella findings. Importers should check FDA's Import Alert database for any alerts applicable to their supplier's country or establishment before shipment. Pre-shipment microbiological testing by an accredited laboratory, combined with supplier HACCP documentation, is standard risk-mitigation practice. Shipments from suppliers on detention without physical examination (DWPE) lists will be held at the port until laboratory clearance is obtained.