White Pepper And Red Pepper

White pepper and red pepper are derived from the same plant, *Piper nigrum*. White pepper is made from the fully ripened peppercorn fruit, with the outer skin removed after soaking. Red pepper is a broad term that can refer to various chili peppers (*Capsicum* species) or the dried, ground fruit of certain *Capsicum* varieties.

These spices are primarily used to add flavor and heat to foods. White pepper offers a milder, more pungent heat than black pepper, while red pepper can range from sweet to intensely spicy. They are common in savory dishes like soups, stews, chili, curries, and marinades.

Pepper is generally recognized as safe (GRAS) by the FDA for use as a spice and flavoring. While generally considered safe in typical culinary amounts, high doses of capsaicin (the compound that makes chili peppers hot) can cause digestive upset. Regulatory bodies like JECFA and EFSA have evaluated various spice components, but specific health claims are not typically associated with their use as flavorings in food. Some research explores the potential health benefits of compounds found in peppers, but more evidence is needed.