CSIR-NIIST has developed and commercialized a process for the production of white pepper from black pepper/green pepper. The technology involves removing the seed coat using microbial enzymatic action, achieved through an accelerated controlled anaerobic digestion (anaerobic leach bed) in a specially designed reactor using a natural consortium of microbes. This innovative technology offers a sustainable and efficient method for producing high-quality white pepper. As an added benefit, the process generates methane gas and organic fertilizer as valuable by-products. This technology improves product quality and contributes positively to the economic and environmental aspects of spice production, enabling efficient bulk production of superior white pepper.