White Pepper

White Pepper is used whole in pickling spices and marinades. Ground White Pepper is used in light colored foods such as sauces and soups. It is especially popular in European cuisine.

To prepare White Pepper, the berry is picked when fully ripe. The outer layer of shunken skin is removed, leaving the dried, greyish-white kernel. It has a milder, more delicate flavour than Black Pepper.

White pepper is a variety of pepper, also known as pepper corn. White pepper is essentially the seed of the plant after the fruit is removed. White pepper is obtained by soaking the fully ripe berries in water for about 6-8 days. The flesh of the fruit softens and decomposes, which is further rubbed for getting the seed. The seed so obtained is dried and then used in the whole or grounded form. White pepper has a higher content of piperine compound as compared to black pepper so has a hotter taste. The spice derives its flavor from piperine compound. It is widely used for its aroma and flavor in various cuisines and also for food preservation. White pepper has been used in traditional medicinal systems including Ayurveda, Siddha and Unani systems. It is used as an essential oil in aromatherapy and other methods.