White pepper comes from the same plant (Piper nigrum) as black pepper but is processed differently to give it a milder, earthy flavor with subtle heat. It is made by soaking ripe red pepper berries to remove the outer black skin, leaving only the pale inner seed. This results in a spice that is less pungent but still aromatic, making it ideal for recipes where a lighter pepper note and a clean appearance are desired.

Commonly used in light-colored soups, sauces, mashed potatoes, seafood, and certain Asian cuisines, white pepper blends smoothly without leaving visible black specks. It also has digestive benefits and contains piperine, which enhances nutrient absorption.

White pepper is available whole or ground. Whole peppercorns keep their flavor longer, while freshly ground white pepper gives the best aroma and taste. Store it in an airtight container in a cool, dry place to maintain freshness for up to 18–24 months.