White pepper is harvested from the same plant as black pepper, Piper nigrum. Compared to black pepper, which is fermented from underripe fruits, white peppercorns are gathered when the berry is fully ripe and left to dry. The outer skin is then rubbed off to expose the dried, grayish-white seed inside. White pepper has a milder, more delicate flavor than black pepper. Whole white peppercorns can be freshly ground and added to white sauces and soups for a slight peppery bite without the added color.
Consumption of the fruit should not exceed small amounts for use as a spice.
We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.