White Pepper

Description

White pepper is derived from the same plant as black pepper, Piper nigrum, but is processed differently. The outer black skin of the peppercorn is removed, leaving behind the inner seed. This gives white pepper a milder, more subtle flavor compared to black pepper, with a slightly earthy taste. It is commonly used in light-colored dishes such as soups, sauces, and creamy meals where the dark specks of black pepper are undesirable. White pepper is popular in Asian and European cuisine.

In addition to its culinary uses, white pepper has medicinal benefits, such as improving digestion and providing anti-inflammatory properties.