White Pepper is the milder, more delicate cousin of black pepper, derived from the fully ripened berries of the Piper nigrum plant. Unlike black pepper, the outer skin of the peppercorn is removed before drying, giving white pepper its smooth, pale appearance and subtle, earthy flavor.

It is widely used in light-colored dishes such as sauces, soups, mashed potatoes, and continental cuisines, where the boldness of black pepper may overpower the flavor profile or appearance. It also holds a valued place in traditional and herbal medicine due to its natural digestive and anti-inflammatory properties.