White Pepper

Description

• White pepper is a spice derived from the same plant as black pepper, Piper nigrum, but it’s produced from fully ripe berries that have had their outer skin removed. This process, often involving soaking in water, results in a whiter, smoother peppercorn with a milder flavor and less pungent aroma than black pepper. White pepper is frequently used in light-colored dishes and sauces to maintain a uniform appearance and for its subtle heat and earthy notes.
• White pepper is known for its milder flavor and less pungent aroma compared to black pepper. It has a subtle heat and is often described as having earthy and slightly winey notes.
• White pepper is a preferred choice for light-colored dishes like white sauces, cream soups, and mashed potatoes because it doesn’t leave black flecks. It’s also used in Asian cuisines, particularly in dishes where a milder, more subtle pepper flavor is desired. White pepper can be used in whole or ground form, depending on the recipe and desired texture.
• White pepper contains piperine, a chemical that has shown potential benefits like increased blood flow and may help with digestion. White pepper essential oil is sometimes used in aromatherapy. Some traditional remedies use white pepper for stomach ailments, but scientific evidence for these claims is limited.