White pepper[edit]

"White pepper" redirects here. For the Ween album, see White Pepper.


White pepper grains
White pepper consists of the seed of the pepper plant alone, with the darker-colored skin of the
pepper fruit removed. This is usually accomplished by a process known as retting, where fully
ripe red pepper berries are soaked in water for about a week, during which the flesh of the
pepper softens anddecomposes. Rubbing then removes what remains of the fruit, and the naked
seed is dried. Sometimes alternative processes are used for removing the outer pepper from the
seed, including removing the outer layer through mechanical, chemical or biological methods.
[7]

Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like
salad, light-colored sauces and mashed potatoes, where black pepper would visibly stand out.
White pepper has a slightly different flavor than black pepper, due to the lack of certain
compounds present in the outer fruit layer of the drupe, but not found in the seed. A slightly
sweet version of white pepper from India is sometimes called "whilte pepper".