Carefully processed to remove the outer skin, white pepper offers a milder taste profile with slightly fruity undertones, making it an ideal choice for dishes where a lighter touch is desired.

Botanical Origins
White pepper, like black and green pepper, comes from the plant Piper nigrum of the Piperaceae family. The berries are allowed to fully ripen on the vine before being harvested. After harvesting, the outer skin is removed, typically through a process of soaking the berries in water, which results in the smooth, white peppercorns.

Flavor Profiles and Uses
White pepper has a subtler, less pungent flavor compared to black pepper, with slightly fruity and earthy undertones. This makes it an excellent choice for dishes where a more delicate pepper flavor is preferred, without the black flecks that black pepper imparts.

Culinary Applications
Light-Colored Sauces: Adds subtle heat without altering the appearance.
Soups and Creamy Dishes: Enhances flavor while maintaining a smooth texture.
Seafood and Poultry: Complements the delicate flavors without overpowering them.